fast white bean stew

I'm officially in full stew-and-soup mode. That's why I really like the sound of this "Fast White Bean Stew" from Epicurious. It's a recipe from January 2007, so it's very appropriate for the weather. I've amended it slightly below to remove some of (what I think is) the unnecessary oil. As it serves four, I'd probably make it as is, and freeze the other half.

Fast white bean stew
(serves 4)

2 large garlic cloves, chopped
2 tbsp plus 1/2 tbsp extra-virgin olive oil
1 can of chopped tomatoes
420 ml of chicken or vegetable broth
2 cans cannellini beans, rinsed and drained
200-250 g boiled ham, cut into 1/2-inch cubes
black pepper
150 g of romaine lettuce or rocket
8 2-cm slices of baguette

Cook garlic in 2 tbsp of oil in a large heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.

Add the chopped tomatoes to the 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 (either 3 minutes for romaine or 1 minute for rocket).

While stew is simmering, preheat the grill. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Grill 3-4 inches (7-10 cm) from heat until golden (about 1-2 minutes.

Serve stew with toasts.