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Pancetta & white bean stew

Pancetta & white bean stew in a casserole pot

Pancetta & white bean stew

Name: Pancetta & white bean stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 150g pancetta; 1 tbsp olive oil; 1 onion finely chopped; 1 celery stick finely chopped; 1 carrot finely chopped; 2 garlic cloves finely chopped; 2 x 400g cans white beans one drained, one left undrained (we used cannellini and butter beans); 500ml chicken stock; 1 parmesan rind (optional); 200g cavolo nero leaves roughly chopped; ½ tbsp sherry vinegar; 10g chives

Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.16 ratingsRate

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Use up any veg in the fridge in this speedy, low calorie stew, with white beans and pancetta. Mop up the juices with crusty bread, if you like

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

150g pancetta
1 tbsp olive oil
1 onion

finely chopped
1 celery stick

finely chopped
1 carrot

finely chopped
2 garlic cloves

finely chopped
2 x 400g cans white beans

one drained, one left undrained (we used cannellini and butter beans)
500ml chicken stock
1 parmesan rind

(optional)
200g cavolo nero

leaves roughly chopped
½ tbsp sherry vinegar
10g chives

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Nutrition: Per serving

kcal353
fat17g
saturates4g
carbs23g
sugars6g
fibre12g

high
protein20g
salt1.9g

Method

step 1

Scatter the pancetta into a deep flameproof casserole dish and cook on a medium heat for 5-6 mins until crispy and releasing its fat. Remove from the pan using a slotted spoon, leaving any fat behind. Pour in the oil, then tip in the onion, celery and carrot. Cook for 12-15 mins until turning golden. Stir in the garlic and cook for 1 min more.
step 2

Pour in the beans, chicken stock and parmesan rind (if using). Cook for 15 mins on a medium heat, then stir in the cavolo nero and cooked pancetta for a final 5 mins. Stir in the sherry vinegar and season.
step 3

Divide between four bowls and sprinkle with chives to serve.

Recipe tip

You can freeze parmesan rinds to add to soups and stews. They can be used straight from frozen and add a lovely savoury depth to dishes.

Recipe from Good Food magazine, September 2024

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A star rating of 4.5 out of 5.16 ratings

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