Porchetta, Bean, and Kale Stew

A few days ago, I shared my recipe for Porchetta with you.

Today I have a delicious stew recipe for you, which uses some of the leftover pork you may have. The Porchetta is packed with flavor, giving your stew a head start right off the bat. With just a little bit of chopping and simmering, you will have a whole new dish to enjoy. If you are looking for other leftover ideas, try making a Panini sandwich with Porchetta, roasted red peppers, and cheddar cheese; a fantastic combination.

Porchetta, Bean, and Kale Stew

Save your Parmesan cheese rinds! I like to add them to soups and stews. They add a a lot of flavor to the dish during simmer time.

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

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

4-6 servings


11 thoughts on “Porchetta, Bean, and Kale Stew”

  1. Ha! We made panini with the leftovers. Shaved porchetta, pickled fennel, and ricotta with yuzu zest! Your stew sounds awesome, I have another 5 lbs. of pork in my freezer for the next party, i think I’ll try this!

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