Heat a medium Dutch oven over medium heat. Add the olive oil to the pan, then onion, celery, carrot, (Optional) ham, and diced tomatoes.
Season well with the kosher salt and white pepper and cook, often stirring, for about 5 minutes, or until soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
Add the chicken stock and bring it to a good simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 20 minutes. Add the arugula or greens of choice and stir to wilt.
Remove and serve with precooked wild rice or crusty bread.
TIPS FOR CANNELLINI BEANS OVER RICE
BUSY NIGHT TIPS
Usually, I would cook my Cannellini Beans from scratch, which you can do. However, I am taking the lazy way out today and using organic Cannellini Beans in this recipe. Several reputable brands are organic. However, I always suggest ensuring they are locally grown and packaged here in the United States.
No time for chopping? No problem. The local market produce section has prechopped veggies, which will shave off about 10-20 minutes, depending on your chopping skills.
No homemade chicken stock on hand? No worries, pick up a quality organic chicken stock in the soup aisle. Easy peasy. You can also sub with vegetable stock.
If you cannot eat ham for being Vegan, for religious or moral reasons? That's a simple fix. Change the protein with your choice, and don't forget to use vegetable stock instead.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.