- 250g leftover ham cut into cubes
- 1 tablesp. rapeseed oil
- 1 large onion, peeled and finely chopped
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 2 leeks, washed and chopped
- 2 clove garlic, peeled and chopped
- 1 heaped teasp. smoked paprika
- ½ teasp. sugar
- 1 x 400g can chopped plum tomatoes
- 1 tablesp. tomato purée
- 700ml stock reserved from cooking the fillet of ham, or water
- 1 bay leaf
- 1 x 400g tin Cannellini beans drained and rinsed
- Freshly ground black pepper