Fast White-Bean Stew

Name: Fast White-Bean Stew
Yield: 4 servings
Ingredients: 1 2 large garlic cloves, chopped; 1 1/4 cup plus 1/2 tablespoon extra-virgin olive oil; 1 1 (14- to 15-ounce) can stewed tomatoes; 1 1 3/4 cups reduced-sodium chicken broth; 1 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups); 1 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes; 1 1/4 teaspoon black pepper; 1 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed); 1 8 (3/4-inch-thick) slices baguette

From the kitchen of Carly

Creamy cannellini beans and salty ham simmer into comfort in under twenty minutes. Garlic and tomato build the base, then a handful of greens wilts in at the end for brightness. Serve with crispy broiled bread for soaking up every spoonful.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large garlic cloves, chopped
11/4 cup plus 1/2 tablespoon extra-virgin olive oil
11 (14- to 15-ounce) can stewed tomatoes
11 3/4 cups reduced-sodium chicken broth
12 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
11 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
11/4 teaspoon black pepper
11 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
18 (3/4-inch-thick) slices baguette

Instructions

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
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.
Serve stew with toasts.