1/2 Photos of Fast White-Bean Stew
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.
My Private Note
Units: US | Metric
- 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)
- 1Cook 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.
- 2Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
- 3Stir in broth, beans, ham, and pepper and bring to a boil.
- 4Reduce heat and simmer, uncovered, 5 minutes.
- 5Stir in greens and cook until wilted.
- 6While 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.
- 7Serve stew with toasts.
Browse Our Top Stew Recipes
Nutritional Facts for Fast White-Bean Stew
Serving Size: 1 (714 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 965.3
- Calories from Fat 171
- Total Fat 19.1 g
- Saturated Fat 5.4 g
- Cholesterol 53.2 mg
- Sodium 1118.0 mg
- Total Carbohydrate 144.2 g
- Dietary Fiber 22.7 g
- Sugars 6.9 g
- Protein 56.3 g