This is a print preview of "Porchetta, Bean, and Kale Stew" recipe.

• Click here to print
• or return back to Porchetta, Bean, and Kale Stew.

Porchetta, Bean, and Kale Stew Recipe

by Debi Shawcross

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

© 2024 CookEatShare