Photo of White beans with spinach, ham, and goat cheese by WW

White beans with spinach, ham, and goat cheese

SmartPoints® value per serving
Total Time
22 min
12 min
10 min


Olive oil

2 tsp(s)

Cooked lean ham

4 oz, 1 piece, thinly sliced, baked, diced

Uncooked onion(s)

1 medium, chopped

Uncooked fennel bulb(s)

1 item(s), small, cored, and diced

Orange bell pepper

1 large, or red, diced

Garlic clove(s)

2 clove(s), medium, minced

Canned white beans

15½ oz, small, rinsed, and drained

Red wine vinegar

2 tbsp(s)

Fennel fronds

1 tbsp(s), chopped

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Fresh baby spinach

6 oz

Low-fat hard or semisoft cheese

6 tbsp(s), shredded, shredded, goat variety, crumbled


  1. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add ham and cook, stirring occasionally, until lightly browned, 1–2 minutes. Transfer ham to plate.
  2. Add remaining 1 teaspoon oil to skillet. Add onion, fennel, and bell pepper. Cook, covered, stirring occasionally, until vegetables are golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until heated through, about 2 minutes.
  3. Remove skillet from heat and stir in vinegar, fennel fronds, salt, and black pepper.
  4. Divide spinach evenly among 6 plates. Top evenly with bean mixture, goat cheese, and ham.
  5. Serving size: 1 cup spinach, about ¾ cup bean mixture, 1 tablespoon cheese, and about 2 tablespoons ham


If you can’t find a fennel bulb with fronds, substitute chopped fresh dill or parsley.