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 the beans. Pat dry. Cut the ham into 1/2-inch cubes.
2. Heat 1/4 cup olive oil in a 3 1/2- to 4 1/2-quart heavy pot over medium-high heat. Add the minced garlic and cook, stirring, until golden, 1 to 2 minutes.
3. Coarsely cut up the tomatoes right in the can with kitchen shears, then add them with their juices to the pot. Stir in the broth, beans, ham, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes.
4. Stir in the arugula and cook until just wilted, about 1 minute.
5. Meanwhile, set the oven to broil. Place the bread slices on a baking sheet and drizzle with the remaining 1/2 tablespoon olive oil. Broil 3 to 4 inches from the heat until golden, 1 to 1 1/2 minutes.
6. Ladle the stew into bowls and serve with the toasts alongside.