PROSCIUTTO, KALE & BUTTER BEAN STEW

Prosciutto, kale & butter bean stew image

Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 10

Ingredients

80g pack prosciutto , torn into pieces
2 tbsp olive oil
1 fennel bulb , sliced
2 garlic clove , crushed
1 tsp chilli flakes
4 thyme sprigs
150ml white wine or chicken stock
2 x 400g cans butter beans
400g can cherry tomatoes
200g bag sliced kale

Steps:

Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.
Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.

Nutrition Facts : Calories 290 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium