I made Fast White-Bean Stew the other night. I actually had low expectations. It looked too simple to taste good, but it had a few of my favorite ingredients (cannellini beans, ham, and arugula) so I couldn't resist. I'm still thinking about how good it was! The ham is salty. The arugula is peppery. The beans give it substance. I can't wait to make it again. Fast White-Bean Stew recipe and photo from Gourmet Magazine January 2007 2 large garlic cloves 1/2 cup extra virgin olive oil 1 can stewed tomatoes 1 3/4 cup chicken broth 2 cans cannellini beans 1/2 pound slice of baked ham (cut into cubes) Salt and pepper to taste 1 bag baby arugula Baguette (sliced into 1 inch slices)

Cook garlic in olive oil in a medium 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 arugula and cook until wilted (1 minute).

While stew is simmering, put bread on a baking sheet and drizzle with remaining olive oil. Put on top rack of oven and broil for 3-4 minutes.

Serve stew with toasts. Also goes great with a side of arugula salad.