Quick-and-Easy White Bean and Baby Greens Stew by Martina McBride

2 large garlic cloves, chopped

2 tablespoons olive oil

1 (14.5-ounce) can petite-diced or crushed tomatoes, undrained

3 ½ cups chicken broth

2 (19-ounce) can cannellini beans, drained and rinsed, drained and rinsed

1 ½ pound piece baked ham (½ - ¾ inch thick), cut into ½ inch cubes

¼ teaspoon black pepper

1 (5-ounce) bag baby greens of your choice (baby spinach, baby arugula, baby kale), chopped

12 (¾–inch thick) slices baguette, toasted

Cook the garlic in the olive oil in a heavy soup pot over medium-high, stirring about 1 minute.

Add the tomatoes (with juice).

Stir in the broth, beans, ham, and pepper…bring to a boil. (*If you’re a vegetarian, just omit the ham and substitute vegetable broth for the chicken broth.)

Reduce the heat to low and simmer, uncovered, 5 minutes.

Stir in the greens and cook just until wilted.

Top each serving with 2 toasted baguette slices.