Pancetta, White Bean and Veggie Stew

Pancetta, White Bean and Veggie Stew

1 c. diced pancetta or bacon
1 onion – diced
1 carrot – diced
1 rib celery – diced
2 cl. Garlic – minced
Season to taste
4 c. Swiss Chard or Spinach – sliced
3 ½ TB Butter
3 ½ TB Flour
3 ¼ c. chicken stock
2 c. cooked white beans – rinsed


  1. Brown the pancetta (or bacon)
  2. Using a slotted spoon, transfer the pancetta to a paper towel to drain
  3. Add onion, carrot and celery to skillet and sauté.  Season with salt.  Cook until softened
  4. Add garlic and cook for 1-2 min.
  5. Add greens to skillet.  Let it wilt.  Season with salt and pepper
  6. Take all contents of pan to a bowl.
  7. Melt butter in skillet.  Make a roux by whisking in flour.  Cook until lightly browned stirring constantly.
  8. Whisk in ½ cup Stock until absorbed.  Repeat with another ½ cup.  Whisk in the rest of the stock.
  9. Let simmer for about 10 min. until nicely thickened.
  10. Add veggies and beans back to skillet.  You can add the meat now or garnish with it.  Heat through for 10 minutes

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