Fast White-Bean Stew

Name: Fast White-Bean Stew
Ingredients: 1 tablespoon olive oil; 2 large garlic cloves, chopped; 1 (15 ounce) can stewed tomatoes; 1 3/4 cups reduced-sodium chicken broth; 2 (19 ounce) cans cannellini beans, undrained; 8 ounces cooked ham, cut into 1/2-inch cubes; 1/4 teaspoon black pepper; 1 (5 ounce) bag baby romaine lettuce or (5 ounce) bag Baby Spinach; 8 slices baguette (3/4-inch-thick)

9 ingredients

7 steps

Ingredients

1 tablespoon olive oil
2 large garlic cloves, chopped
1 (15 ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19 ounce) cans cannellini beans, undrained
8 ounces cooked ham, cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5 ounce) bag baby romaine lettuce or (5 ounce) bag Baby Spinach
8 slices baguette (3/4-inch-thick)

Directions

1

Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
2

Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
3

Stir in broth, beans, ham, and pepper and bring to a boil.
4

Reduce heat and simmer, uncovered, 5 minutes.
5

Stir in greens and cook until wilted.
6

While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
7

Serve stew with toasts.