¼ cup + 1 tbsp. olive oil

1 ½ tsp. minced garlic

½ cup chopped onion

1 can (15 oz.) stewed tomatoes, cut up in can

1 ¾ cup chicken broth

2 cans (19 oz.) white cannellini beans, drained and rinsed

8 oz. baked ham, cut into small cubes (or cooked sausage, cut into cubes)

¼ tsp. black pepper

¼ tsp. dried rosemary

Small parmesan rind (optional)

1 bag (5 oz.) baby arugula or spinach lettuce leaves

Baguette, sliced

Grated Parmesan cheese

Salt

In medium-large pot, heat ¼ cup olive oil. Add garlic and onion; cook 1-2 minutes. Pour in juice from canned tomatoes, broth, beans, ham, pepper, rosemary and Parmesan rind. Bring to a boil; reduce heat and simmer 5-1 0 minutes.

Stir in arugula and cook until wilted about 1 minute. Bring to a low simmer to keep warm.

Preheat broiler. Place baguette slices on baking sheet, drizzle with olive oil and lightly sprinkle each with Parmesan cheese. Broil about 1 minute until just browned.

Serve stew hot with toasted baguette slices. Season with salt if desired.

Makes 4 servings

*cut up tomatoes in can using kitchen shears.