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People often say they don't cook because they don't have the time. Here is a recipe that can be on the table within half an hour. Not only that, but if you have a vegetarian version and leave out the ham, it will cost you about $5 to serve a nutritious dinner for four people.
If you don't want to serve it with a baguette, you can serve it over rice or pasta. If you have leftovers, you can turn it into a soup. If you don't want to use ham, you can use chicken or sausage. I made it with the ham, but the recipe would still be delicious without it. You can choose any green leafy vegetable you want. Spinach, kale, and swiss chard would all work in this recipe, just vary the cooking times accordingly. I used savoy cabbage because it was the only local green in my market yesterday.
This is the beauty of cooking for yourself and your family, rather than tossing something processed into the microwave. It's fast, easy, economical, nutritious and you have lots of options.Fast White-Bean Stew
2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth or vegetable stock
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette
1. Cook garlic in 1/4 cup 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 with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens, and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
3. 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.
4. Serve stew with toasts.
From the January 2007 issue of Gourmet
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