white bean stew
I am always looking for a quick, flavor packed recipe! When I was helping my neighbors out, I noticed there was always something in the crockpot or that there was home cooked food in the refrigerator making for easy healthy choices! After a full day, coming back to a savory, ready-to-eat meal when you walk through the door is pretty hard to beat, especially if there is meat in the crockpot cooked low & slow and tacos are in order.
But today’s recipe isn’t a crockpot recipe, it’s a quick weeknight stew that my neighbor swears by! Bright, hearty, and beautiful for such a simple, quick dish. Really, it’s having the ingredients, opening the cans, and letting the flavors meld together! This stew will keep you Californians warm until summer really arrives...
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White Bean Stew
Adapted from Gourmet Every Day Magazine, Ten Minute Mains, January 2007
¼ cup of olive oil
4 large cloves of garlic, chopped into ½ inch cubes
3 cans cannellini beans
1-28oz can of peeled tomatoes (I used San Marzano)
2 ½ cups chicken broth, low sodium
1- ½ lb piece baked ham (found in deli section or at butcher)
½ teaspoon ground black pepper
2 teaspoons Italian seasoning
Parmesan cheese for garnish (optional)
Croutons for garnish (see recipe below)
Large Pot, wooden spoon, ladle
Active: 15 minutes
Inactive: 10 minutes (soup is simmering)
In a large pot add olive oil to a heated pot over medium-high heat. Add the garlic and stir until garlic is golden brown (~1 minute). Add the peeled tomatoes with their sauce and break up the tomatoes with a wooden spoon into bite sized pieces. Add chicken broth, beans, ham, pepper, and italian seasoning. Over high heat, bring to a boil. Reduce heat and simmer soup for 10 minutes, uncovered.
**If serving immediately, add 5 cups of arugula. Simmer ~1 more minute or until arugula is wilted. Top with parmesan cheese and croutons.
*If making ahead of time, take the stew off the heat. When reheating it, pour desired amount of stew into a small pot and reheat over medium heat. Add arugula for 1 minute when soup begins to simmer. Serve!
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Baguette, sliced, or bread cubed
Turn on the broiler to 500F. Place baguette onto a baking sheet. Place baking sheet about 3-4 inches from broiler (typically on top rack) and broil bread for 2 minutes or until lightly golden brown. Flip pieces over and broil for 2 more minutes or until brown. Flip again (We do this to take the moisture out of the bread)!
Apply olive oil by drizzling olive oil over bread. Season with salt and bagel seasoning.
Broil for 2 minutes or until golden brown! Definitely keep an eye on them as the croutons turn golden brown to black quickly.
Tips & Notes:
-Don't have San Marzano or peeled tomatoes, stewed tomatoes will work.
-Not into ham, substitute it out for your favorite cooked protein, Rotisserie chicken, italian sausage, soyrizo.
-I bought my bagel seasoning from Trader Joe's. It's called "Everything but the bagel seasoning!"