White Bean Stew

2 large garlic cloves, minced (I used 3 cloves because I left out the ham)
1 T. olive oil
1 (14 1/2 oz.) can stewed tomatoes (I used Mexican stewed tomatoes)
1 (14 oz.) can reduced-sodium chicken broth
2 (16 to 19-oz.) cans cannellini beans, rinsed and drained (use the largest white bean you can find)
1/2 lb. piece of baked ham, cut into 1/2-inch cubes (ask the deli to cut a 1/2″ thick slice for you)
1/4 to 1/2 t. black pepper
1 (5 oz.) bag of baby spinach leaves

Heat olive oil in a medium Dutch oven and add garlic. Cook until fragrant, about 2 minutes. Coarsely cut up tomatoes in the can using kitchen shears and add to the garlic. Stir in broth, beans, ham and pepper and simmer, uncovered, for 5 minutes. Stir in spinach and cook until wilted, about 3 more minutes. Season to taste and enjoy.

Serves 4
7 Poodles with Ham