Fast White-Bean Stew

• 1 tablespoon olive oil
• 2 large garlic cloves, chopped
• 1 (15 ounce) can stewed tomatoes
• 1 3/4 cups reduced-sodium chicken broth
• 2 (19 ounce) cans cannellini beans, undrained
• 8 ounces cooked ham, cut into 1/2-inch cubes
• 1/4 teaspoon black pepper
• 1 (5 ounce) bag baby romaine lettuce or (5 ounce) bag Baby Spinach
• 8 slices baguette (3/4-inch-thick)

1. Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
2. Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
3. Stir in broth, beans, ham, and pepper and bring to a boil.
4. Reduce heat and simmer, uncovered, 5 minutes.
5. Stir in greens and cook until wilted.
6. 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.
7. Serve stew with toasts.

olive oil, garlic, tomatoes, chicken broth, cannellini beans, ham, black pepper, baby romaine lettuce, baguette

Taken from www.food.com/recipe/fast-white-bean-stew-207636 (may not work)