Italian Bean Stew with Turkey and Ham

• 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

1. In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom.
2. 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.
3. Stir in the remaining ingredients.
4. Increase the heat to high and bring to a boil.
5. Reduce the heat to medium low.
6. Cook, covered, for 10 minutes, or until the green beans are tender, stirring occasionally.
7. (Per Serving)
8. Calories: 402
9. Total Fat: 5.0g
10. Saturated: 1.0g
11. Trans: 0.0g
12. Polyunsaturated: 0.5g
13. Monounsaturated: 3.0g
14. Cholesterol: 82mg
15. Sodium: 345mg
16. Carbohydrates: 38g
17. Fiber: 10g
18. Sugars: 9g
19. Protein: 46g
20. Dietary Exchanges
21. 2 1/2 Starch
22. 5 Very Lean Meat

olive oil, turkey breast, fennel seeds, salt, chicken broth, frozen italian, lower, garlic, thyme, oregano, pepper

Taken from www.epicurious.com/recipes/food/views/italian-bean-stew-with-turkey-and-ham-375765 (may not work)