Porchetta, Bean, and Kale Stew Recipe
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
- 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.
- Ladle into bowls
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 635g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 73 | 18% |
| Total Fat 8.3g | 10% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1977mg | 82% |
| Potassium 1219mg | 35% |
| Total Carbs 61.35g | 16% |
| Dietary Fiber 15.7g | 52% |
| Sugars 5.66g | 4% |
| Protein 22.04g | 35% |
