Active Time

　　10 min

　　Total Time

　　20 min

　　A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

　　

Ingredients

Makes 4 servings

　　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 romaine or baby arugula (10 cups loosely packed)

　　8 (3/4-inch-thick) slices baguette

　　

Step 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. 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.

　　

Step 2

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.

　　

Step 3

Serve stew with toasts.

　　

Nutrition Per Serving

Per serving: 669 calories

　　21 g fat (4 g saturated)

　　87 g carbs

　　13 g fiber

　　37 g protein

　　1570 mg sodium

　　30 mg cholesterol

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1314468/2?mbid=HDEPI) ›