Cannellini Bean Stew
Serve with crusty French bread.

Servings: 4

2 large garlic cloves, chopped
1 1/2 tablespoon tablespoons extra-virgin olive oil, divided
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
3 cups canned cannellini beans, rinsed and drained
1 (1/2-pound) piece extra lean baked ham, cut into 1/2-inch cubes
1/4 teaspoon black pepper
10 cups baby arugula, loosely packed

Cook garlic in 1 1/2 tablespoons oil in a 3 1/2- to 4 1/2-quart heavy 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 greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

Serve stew with toasted baguette slices.

Per Serving : 438 Calories; 6g Fat (12.6% calories from fat); 1g Saturated Fat; 33g Protein; 68g Carbohydrate; 17g Dietary Fiber; 12mg Cholesterol; 416mg Sodium.  Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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