Prosciutto, kale & butter bean stew served in bowls

Prosciutto, kale & butter bean stew

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(18 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal290
  • fat9g
  • saturates2g
  • carbs23g
  • sugars6g
  • fibre12g
  • protein16g
  • salt1.2g
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  • 80g pack prosciutto, torn into pieces



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 fennel bulb, sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 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



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…


  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.

  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.

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Comments, questions and tips

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29th May, 2020
This was lovely!
27th Mar, 2020
This has rapidly become a favourite. Quick, healthy and really tasty!
16th Jan, 2020
This is sensational! The salty prosciutto, sweet fennel and spice from the chili are delicious in the broth and the chunky beans & kale make a hearty stew. I made it twice now - once for Christmas Eve and once last week. Both times I made extra and froze it. It came out perfectly. I am surprised more people have not reviewed it but thank you GoodFoood!
12th Dec, 2017
Lovely, I will make this.........but how can a stew with prosciutto be vegetarian? Oooops
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