Ingredients

2 large garlic cloves, chopped

1/4 cup plus 1/2 tablespoon extra-virgin olive oil

1 (14- to 15-ounce) can stewed tomatoes

1 3/4 cups reduced-sodium chicken broth

2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)

1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes

1/4 teaspoon black pepper

1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)

8 (3/4-inch-thick) slices baguette

Description

A Colorful And Satisfying Stew Is Priceless This Time Of Year, And You Can't Do Much Better Than A Tomatoey Broth Full Of Hearty Cannellini...

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