Prosciutto, kale & butter bean stew

 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.

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

Method

    STEP 1

    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.

    STEP 2

    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.

By Sophie Godwin