This bubbling stew incorporates the basics of a traditional Italian dish called ribollita, but it takes much less time to prepare. A savory way to use leftover ham, the stew is just right for warming up before the Friday-night football game.

　　

Ingredients

serves 4, 2 cups per serving

　　1 tablespoon olive oil

　　1 pound ground skinless turkey breast

　　1 teaspoon fennel seeds, crushed if desired (optional)

　　2 15-ounce cans no-salt-added navy beans, rinsed and drained

　　3 cups fat-free, low-sodium chicken broth

　　1 9-ounce package frozen Italian green beans

　　1 cup diced lower-sodium, low-fat ham (4 ounces)

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　1/2 teaspoon dried thyme, crumbled

　　1/2 teaspoon dried oregano, crumbled

　　1/4 teaspoon pepper

　　

Step 1

In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the turkey and fennel seeds for 6 to 8 minutes, or until the turkey is no longer pink, stirring occasionally to turn and break up the turkey.

　　

Step 2

Stir in the remaining ingredients. Increase the heat to high and bring to a boil. Reduce the heat to medium low. Cook, covered, for 10 minutes, or until the green beans are tender, stirring occasionally.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 402

　　

Step 5

Total Fat: 5.0g

　　

Step 6

Saturated: 1.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 3.0g

　　

Step 10

Cholesterol: 82mg

　　

Step 11

Sodium: 345mg

　　

Step 12

Carbohydrates: 38g

　　

Step 13

Fiber: 10g

　　

Step 14

Sugars: 9g

　　

Step 15

Protein: 46g

　　

Step 16

Dietary Exchanges

　　

Step 17

2 1/2 Starch

　　

Step 18

5 Very Lean Meat

　　American Heart Association Quick & Easy Meals