Name: Quick Hearty Tuscan Bean Stew
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: Italian, Europe
Ingredients: 1 tablespoon extra virgin olive oil, plus extra for drizzling; 6 ounces pancetta, cut into 1/4-inch pieces (see note); 1 large onion, chopped medium (about 1 1/2 cups); 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup); 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup); 8 medium garlic cloves, minced or pressed through garlic press (about 3 tablespoons); 3 cups low-sodium chicken broth; 2 cups water; 4 (15-ounce) cans cannellini beans, drained and rinsed well; 2 medium bay leaves; 1 (15-ounce) can diced tomatoes, drained and rinsed; 1 medium bunch kale or collard greens (about 1 pound), thick stems trimmed, leaves chopped into 1-inch pieces (about 8 cups loosely packed); 1 sprig fresh rosemary

Why This Recipe Works

This simple, hearty bean stew hails from Tuscany and showcases one of the region's favorite ingredients: cannellini beans. To turn this stew into a weeknight one-pot dinner we turned to convenient canned beans and fortified the stew with pancetta and other traditional Tuscan flavors, including kale, lots of garlic, and rosemary.

Before You Begin

If pancetta is unavailable, substitute 4 ounces of bacon (about 4 slices). For a more substantial dish, serve the stew over toasted bread.

Instructions

Heat oil and pancetta in large Dutch oven over medium heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, tomatoes, and greens. Increase heat to high and bring to simmer. Reduce heat and simmer until vegetables and greens are fully tender, 20 to 25 minutes.

Remove pot from stove and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and rosemary sprig; season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.