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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham. 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 1 (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.
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