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  • Porchetta, Bean, and Kale Stew

    1 vote
    Porchetta, Bean, and Kale Stew
    Prep: 15 min Cook: 30 min Servings: 4
    by Debi Shawcross
    39 recipes
    >
    A hearty stew made from leftover Porchetta

    Ingredients

    • 2 tablespoons olive oil
    • 1 1/2 cups chopped onion
    • 1 cup peeled carrots, cut into 1/2-inch pieces
    • 1/2 cup chopped celery
    • 3 cloves garlic, minced
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • 1 large bunch kale, stems trimmed, chopped
    • 4 cups chicken broth
    • 1 (14.5 ounce) can tomatoes, chopped
    • 2 (14.5 ounce) cans navy beans, rinsed, drained
    • 1 (3-inch piece) Parmesan cheese rind
    • 3 cups shredded Porchetta

    Directions

    1. Heat olive oil in a large saucepan over medium heat. Add onion, carrot, celery, garlic, salt, and pepper and cook, stirring frequently, for 5 minutes. Add Kale, and continue to cook, stirring frequently, until kale begins to wilt, about 5 minutes. Add remaining ingredients; bring to boil. Reduce heat, and simmer uncovered for 30 minutes. Adjust seasonings.
    2. Ladle into bowls

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