Fast White Bean Stew

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 beans, baby greens, and cubes of baked ham.

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
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Directions:
Cook garlic in 1/4 cup oil in a 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.
While stew is simmering, preheat broiler.
Put bread on a baking sheet and drizzle
with remaining 1/2 tablespoon oil.
Broil 3 to 4 inches from heat
until golden, 1 to 1 1/2 minutes.
Serve stew with toasts.