fast white-bean stew, diabetic friendly
A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomato broth full of hearty cannellini beans, baby greens, and cubes of baked ham.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 tablespoons olive oil
- 2 large garlic cloves, chopped
- 1 can (15 ounce) reduced sodium stewed tomatoes
- 1 3/4 cups reduced sodium chicken broth
- 2 cans (19 ounce) cannellini beans, undrained
- 8 ounces lean cooked ham, cut into 1/2-inch cubes
- - fresh ground black pepper to taste
- 1 bag (5 ounce) bagbaby romaine lettuce or 1 (5 ounce) bag baby spinach
- 8 slices baguette (3/4-inch-thick) - optional
How To Make fast white-bean stew, diabetic friendly
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Step 1Cook 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.
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Step 2Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
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Step 3Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.
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Step 4Stir in greens and cook until wilted.
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Step 5While 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.
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Step 6Serve stew with toasts, if using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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