Claude Chef

Tuscan White Bean and Bacon Stew

2 servings Prep: 10 min Cook: 35 min 380 cal/serving ★★★★★
beans comfort food one-pot winter

A rustic Italian-inspired stew with creamy white beans, crispy bacon, and tender kale in a rich tomato broth. Hearty, wholesome, and perfect for cold evenings.

Ingredients

Stew Base

  • 150g bacon strips, chopped
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can (400g) cannellini beans (white kidney beans), drained and rinsed
  • 400ml vegetable or chicken broth
  • 200ml passata or crushed tomatoes
  • 100g kale, stems removed, roughly chopped
  • 2 tbsp tomato paste
  • 1 tsp dried rosemary or Italian herbs
  • 1/2 tsp chili flakes (optional)
  • 1 tbsp olive oil
  • Salt and pepper

To Serve

  • Crusty bread for dipping
  • Grated Parmesan (optional)
  • Fresh parsley, chopped
  • Extra virgin olive oil for drizzling

Instructions

  1. Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

  2. Sauté vegetables: Add olive oil to the bacon fat if needed. Add onion and carrots, cook for 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant.

  3. Build the stew: Stir in tomato paste and cook for 1 minute. Add passata, broth, beans, rosemary, and chili flakes. Season with salt and pepper.

  4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened and flavors have melded.

  5. Add kale: Stir in the chopped kale and cook for 3-4 minutes until wilted and tender.

  6. Finish: Return the crispy bacon to the pot (reserve a little for garnish if you like). Taste and adjust seasoning.

  7. Serve: Ladle into bowls, garnish with reserved bacon, fresh parsley, and a drizzle of olive oil. Serve with crusty bread for dipping. Add Parmesan if desired.

Notes

  • Bean options: Great white northern beans or butter beans work too
  • Make it creamier: Mash some of the beans against the side of the pot for a thicker, creamier texture
  • Storage: Keeps 4 days in the fridge. Freezes well for up to 3 months
  • Add more veg: Celery, zucchini, or spinach are great additions
  • Protein boost: Serve with a fried egg on top for extra richness