Pancetta & white bean stew
Serves 4
Easy
Prep:
Cook:
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
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- 150g pancetta
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 celery stickfinely chopped
- 1 carrotfinely chopped
- 2 garlic clovesfinely chopped
- 2 x 400g cans white beansone drained, one left undrained (we used cannellini and butter beans)
- 500ml chicken stock
- 1 parmesan rind(optional)
- 200g cavolo neroleaves roughly chopped
- ½ tbsp sherry vinegar
- 10g chives
Nutrition: Per serving
- kcal353
- fat17g
- saturates4g
- carbs23g
- sugars6g
- fibre12ghigh
- 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.
