Quick-and-Easy White Bean and Baby Greens Stew by Martina McBride
2 large garlic cloves, chopped
2 tablespoons olive oil
1 (14.5-ounce) can petite-diced or crushed tomatoes, undrained
3 ½ cups chicken broth
2 (19-ounce) can cannellini beans, drained and rinsed, drained and rinsed
1 ½ pound piece baked ham (½ - ¾ inch thick), cut into ½ inch cubes
¼ teaspoon black pepper
1 (5-ounce) bag baby greens of your choice (baby spinach, baby arugula, baby kale), chopped
12 (¾–inch thick) slices baguette, toasted
Cook the garlic in the olive oil in a heavy soup pot over medium-high, stirring about 1 minute.
Add the tomatoes (with juice).
Stir in the broth, beans, ham, and pepper…bring to a boil. (*If you’re a vegetarian, just omit the ham and substitute vegetable broth for the chicken broth.)
Reduce the heat to low and simmer, uncovered, 5 minutes.
Stir in the greens and cook just until wilted.
Top each serving with 2 toasted baguette slices.