Ham Ribollita

12 30 216
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Ham Ribollita
Health Highlights


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)


  1. Peel the onion and garlic, then finely chop along with the celery and carrot.
  2. 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.
  3. 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.
  4. Chop and stir in the cavelo nero and spinach. Tear the ham into rough chunks and add along with the remaining beans.
  5. Simmer until the greens have cooked down and you have a lovely thick stew.


Nutrition Facts

Per Portion

Calories 216
Calories from fat 62
Calories from saturated fat 11.6
Total Fat 6.9 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 489 mg
Potassium 973 mg
Total Carbohydrate 26.7 g
Dietary Fiber 6.7 g
Sugars 4.1 g
Protein 15.1 g

Dietary servings

Per Portion

Meat 0.3
Meat Alternative 0.4
Vegetables 3.0

Energy sources