Prep 10 mins
Cook 10 mins
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.
- 14.79 ml olive oil
- 2 large garlic cloves, chopped
- 425.24 g can stewed tomatoes
- 414.03 ml reduced-sodium chicken broth
- 2 (1077.28 g) can cannellini beans, undrained
- 226.79 g cooked ham, cut into 1/2-inch cubes
- 1.23 ml black pepper
- 141.74 g bagbaby romaine lettuce or 141.74 g bag Baby Spinach
- 8 slice baguette (3/4-inch-thick)
- 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.
- Coarsely cut up tomatoes in can , 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.
- 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.
We loved this! I did use the spinach and the crostini was so good to dip with. The ham was packaged and diced for us but leftover baked ham would be great. Very easy to make and so good! Made and reviewed for the Went to the Market recipe tag game.
Great soup! I used one can of pinto beans, one can of white beans and a leftover chicken breast cubed and it turned out fantastic! I'm making another batch today. Thanks for the great recipe :)
I got this recipe from epicurious.com. It appeared in Gourmet Mag Jan 2007. This is a very quick and very good.