Tuscan White Bean & Pancetta Stew

This Tuscan-inspired stew is humble, hearty, and packed with flavour. Crispy pancetta, creamy cannellini beans, and fragrant aromatics come together to create a comforting dish that’s perfect for cooler days. A touch of parmesan rind adds depth, while leafy greens like cavolo nero or spinach make it nourishing and satisfying. Served with a good grating of cheese and crusty bread, it’s Italian comfort in a bowl.

Ingredients

Serves 4

• Olive oil
• 120g Re & Sons Pancetta, diced
• 1 small leek or onion, finely chopped
• 1 garlic clove, minced
• 2 celery stalks, finely diced
• 2 x 400g cans cannellini beans, rinsed and drained
• 500ml chicken or vegetable stock
• 1 parmesan rind
• 1 bunch cavolo nero, kale or spinach
• Salt and black pepper
• Grated parmesan or pecorino, to serve

Method

1. In a heavy-based pot, heat olive oil and fry pancetta until crisp.
2. Add leek, garlic and celery. Cook gently until soft but not coloured.
3. Stir in beans, rosemary, and parmesan rind.
4. Pour in stock and bring to a simmer. Cook uncovered for 20–25 minutes until thickened slightly.
5. Remove parmesan rind. Optional: mash some beans in the pot for creaminess.
6. Stir in greens and let them wilt.
7. Season well and serve in bowls topped with parmesan.

Simple, nourishing, and full of flavour, it’s a dish that captures the essence of Tuscan home cooking—warm, honest, and made to be shared