Martina McBride recently released a cookbook titled “Martina’s Kitchen Mix: My Recipe Playlist for Real Life’. She was on “Live with Kelly and Ryan” the other morning and cooked up her special stew. Sounds pretty good and she says is really easy to prepare. With cold weather on the way this week, might be worth a try!
Quick and Easy White Bean and Baby Greens Stew Recipe:
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.