Friday, December 19, 2008

Quick (and Tasty!) White Bean Stew

I missed the memo that it was going to be 80 degrees this whole week when I headed to the store for my weekly shopping. So we ended up with soup on the menu....soup that we ate in our short sleeve shirts, shorts, and with the a/c running. And Christmas is only a week away!


Fast White-Bean Stew
(Source: Gourmet, January 2007)
2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-ounce) bag baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette
1. 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.
2. 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.
3. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

4. 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

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