Ham Ribollita

Health Highlights

Ingredients

1 medium	White onion
2 clove(s)	Garlic
2 medium stalk(s)	Celery
1 medium	Carrots
2 tbsp	Olive Oil, Extra Virgin
2 tsp	Fennel seed
1 can (15oz)	Whole tomato, canned (plum tomatoes; low sodium)
1 can (15oz)	Cannellini beans, canned (low sodium)
750 ml	Vegetable stock/broth, low sodium (or the ham cooking liquor)
300 gm	Black kale
100 gm	Spinach
150 gm	Pork, cured, ham, whole, lean, roasted (leftover cooked)

Peel the onion and garlic, then finely chop along with the celery and carrot.
Heat a drizzle of oil in a large pan over medium heat, add the chopped veg and fennel seeds, and season. Cook, covered, over low heat for 10 minutes, until golden brown, stirring regularly.
Reserving half the cannellini beans to one side, mash the rest and add them to the pan along with the liquid from the tin, the tomatoes and the stock. Carry on simmering for another 10 minutes.
Chop and stir in the cavelo nero and spinach. Tear the ham into rough chunks and add along with the remaining beans.
Simmer until the greens have cooked down and you have a lovely thick stew.

Calories 215

Calories from fat 67

Calories from saturated fat 11.6

Total Fat 7.5 g

Saturated Fat 1.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.4 g

Monounsaturated Fat 9.6 g

Cholesterol 13.8 mg

Sodium 602 mg

Potassium 795 mg

Total Carbohydrate 25.0 g

Dietary Fiber 6.7 g

Sugars 4.1 g

Protein 15.2 g