4 Servings 20 min Cook
10 Cup Arugula
8 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
1 3/4 Cup Chicken Broth
1/4 Tsp Pepper
1/3 Cup Olive Oil
3 Cup Navy Beans
2 Cloves, minced Garlic
1 Can Tomatoes
8 Oz Honey Ham
Rinse and drain beans.
Cut ham into 1/2-inch cubes.
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.
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.
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.
Serve stew with toasts.
