White-Bean Stew

Yield: 4 servings

This “stew” comes together in minutes. If you add a rind of Parmesan cheese to the pot in Step 2, it will add a lovely depth of flavor found in more time-consuming soups. Feel free to substitute spinach for baby arugula. Enjoy!

Ingredients:

  • 2 teaspoons minced garlic
  • ¼ cup olive oil
  • 1 14.5-ounce can diced tomatoes
  • 1 ¾ cups reduced-sodium chicken broth
  • 2 14.5-ounce cans cannellini beans, rinsed and drained (3 cups if you’ve cooked them yourself)
  • 1 6-ounce package of Canadian bacon, chopped into ½ inch pieces
  • ¼ teaspoon black pepper
  • 1 5-ounce bag of baby arugula

Procedure:

  1. Heat the oil in a large heavy pot over medium-high heat. Add the garlic and stir until it is golden, for 1 to 2 minutes.
  2. Add the tomatoes and their juices, chicken broth, cannellini beans, Canadian bacon, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes. Stir in the arugula and cook until wilted, for 1 to 2 minutes.

2 Responses to White-Bean Stew

  1. Roz October 13, 2009 at 12:21 pm #

    Love the idea of adding arugula to this bean stew. I can see how the salty Canadian bacon and the green would work.

    I usually do a white bean chicken chili, so any new white bean recipe is a nice surprise. Thanks!

    • chezdesblog October 14, 2009 at 9:53 am #

      Hi Roz! I am also a big fan of white beans. I’d love to see your white-bean chicken chili recipe, if you’re willing to share…K.

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