Serves4
- Active time:10 min
- Start to finish:20 min
January 2007
A colorful and satisfying stew is priceless this time of year, and you can’t do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.
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2
large garlic cloves, chopped
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1/4
cup
plus 1/2 tablespoon extra-virgin olive oil
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1
(14- to 15-ounce) can stewed tomatoes
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1 3/4
cups
reduced-sodium chicken broth
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2
(19-ounce) cans cannellini beans, rinsed and drained (3 cups)
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1
(1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
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1/4
teaspoon
black pepper
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1
(5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
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8
(3/4-inch-thick) slices baguette
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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.
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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.
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Serve stew with toasts.
