ham ribollita

ham ribollita

main courses | serves 6

1. Heat a drizzle of oil in a large pan over a medium heat. Add the onion, celery, carrot, garlic and fennel seeds, season then cook, covered, over a low heat for 10 minutes, stirring regularly until golden brown.
2. Mash half of the cannellini beans 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.
3. Stir in the cavelo nero, spinach, ham and the remaining beans and simmer until the greens have cooked down and you have a lovely thick stew.

Per serving 148 cals, 3.3g fat (0.6g saturated), 12.9g protein, 15.1g carbs, 5.6g sugars


from Issue 44


Olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, peeled and finely chopped
2 garlic cloves, finely chopped
2 tsp fennel seeds
1 tin whole plum tomatoes
1 tin cannellini beans
750ml cooking liquor from your Christmas ham, or stock
300g cavelo nero, chopped
100g spinach, chopped
150g leftover ham, torn

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