Arugula with Tuscan Sausage and Cannellini Beans

Adapted from Food Day

1 1/4lb Italian Sausage
1 1/2 cups dry white wine (divided)
1 T olive oil
1 large onion, chopped
1 bunch of green garlic or scapes, chopped
1 T chopped fresh rosemary
2 14-1/2 oz cans cannelloni or other whitw beans drained (3 cups)
8 oz arugula

Cook sausages with oil and 1/4cup wine until browned and cooked through. Remove from pan and slice thinly on the diagonal.

Sauté onions in the same pan, add both types of garlic once the onions start to wilt. Cook until veggies are beginning to brown. Stir in rosemary. Add beans and remaining wine and bring to a boil. Reduce heat to medium and simmer uncovered for about 5 min. Add sausages and heat through. Best if prepared ahead and gently reheated.

To serve, spoon hot mixture over the arugula.