White Bean Stew
(Spezzatino di Fagioli Bianchi)
Ingredients:
Two (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
One (1/2-pound) piece cooked prosciutto (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
One (14 to 15-ounce) can stewed tomatoes
2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 and 3/4 cups chicken broth
1/4 teaspoon black pepper
One (5-ounce) bag baby arugula (10 cups loosely packed)
8 (3/4-inch thick) slices baguette
Directions:
Cook garlic in 1/4 cup olive oil in a 3 and 1/2 to 4 and 1/2-quart heavy pot over moderately high heat, stirring, until golden, about 1 to 2 minutes.
Coarsely cut up canned tomatoes with kitchen shears.
Add (with juice) to garlic in olive oil.
Stir in broth, beans, prosciutto, and pepper and bring to a boil.
Reduce heat and simmer, uncovered, about 5 minutes.
Stir in greens and cook until wilted, 1 minute for arugula.
While stew is simmering, preheat broiler.
Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon olive oil.
Broil 3 to 4 inches from heat until golden, 1 to 1 and 1/2 minutes. Makes 4 servings.