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.

white bean stew