1

White Beans with Spinach, Ham, and Goat Cheese

Total Time
22 min
Prep
12 min
Cook
10 min
Serves
6
Difficulty
Easy
Ingredients

olive oil

2 tsp

cooked lean ham

4 oz, 1 piece, thickly 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 medium clove(s), minced

canned white beans

15½ oz, (1 can), small, rinsed and drained

red wine vinegar

2 Tbsp

fennel fronds

1 Tbsp, chopped

table salt

¼ tsp

black pepper

¼ tsp

fresh baby spinach

6 oz, (1 bag)

low-fat hard or semisoft cheese

6 Tbsp, shredded, goat variety, crumbled

Instructions

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

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