Fast White-Bean Stew

Ingredients

• Arugula

  Raw

  10 cup or 200g

• Sourdough bread

  French or vienna

  8 slice, small or 256g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ¾ cup or 420g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  ⁵⁄₁₆ cup or 65g

• Navy beans

  Mature seeds, canned

  3 cup or 786g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Honey ham

  Smoked, cooked

  8 oz or 227g

Directions

1. Rinse and drain beans. Cut ham into 1/2-inch cubes.
2. 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.
3. 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.
4. Serve stew with toasts.

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