Ingredients

3 tablespoons olive oil, divided

⅔ cup plain bread crumbs

Salt and black pepper

1 medium yellow onion, minced

4 garlic cloves, minced

½ teaspoon crushed red pepper

⅓ cup tomato paste

2 (14-ounce) cans cannellini beans or other creamy white beans, drained and rinsed

1 (12-oz) can evaporated milk

⅓ cup finely grated Pecorino or Parmesan, divided 

4 (packed) cups baby arugula 

2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)

Toasted bread or pita (optional), for serving

Directions:

1. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Stir in the breadcrumbs, season with salt and pepper, and cook, stirring frequently, until toasted and golden, about 3 minutes. Transfer seasoned breadcrumbs to a small bowl.
2. Add another 1 tablespoon of olive oil to the skillet and heat over medium heat. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.
3. Add the tomato paste and stir until darkened and the mixture is combined, about 3 minutes.
4. Stir in beans and evaporated milk and simmer, stirring occasionally, until beans are warm, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.
5. In a medium bowl, toss the arugula with the seasoned breadcrumbs, lemon zest and juice, remaining cheese, and 1 tablespoon olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread or pita, if desired.