quick and easy for a winter's night: white-bean stew

My mom and I are all about the get home, get dinner going, and get it on the table all within 30 minutes. One-dish meals are some of our favorites. So, for our last night with our family here in a snowy climate, we decided our favorite (and fastest) stew would be fitting. Full of so many flavors: delicate white beans, savory ham, sweet tomatoes, earthy greens, soothing herbs. Ahhhh. Last minute, I cut up a baguette and made the addition of salt and pepper croutons made in a pan with olive oil over medium-high heat (which I would have smothered in garlic had it not been for my grandmother's strong palette). Yum. Well, put this one together on a busy night when the snow or rain is falling; you deserve a deep breath and a moment to enjoy.

Fast White-Bean Stew
Adapted from Gourmet January 2007
4 servings


Ingredients
2 large garlic cloves, chopped
1/4 cup 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)


Time to Whisk
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.