Cook Time: 2 hours 10 minutes
- 100g (3½ oz) dried haricot beans, soaked overnight
- 2 tbsp extra virgin olive oil
- 50g (1¾ oz) pancetta lardons
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 2 sprigs of thyme
- 1 quantity chicken stock
- 2 handfuls or 100g (3½ oz) kale, shredded
- sea salt and freshly ground black pepper
- 25g (scant 1oz) finely grated Parmesan cheese
- Rinse the soaked beans and place in a pan with plenty of cold water. Bring to the boil, skim off any scum, and reduce the heat to a simmer. Cook the beans for about 1 hour, until softened. Drain and set aside.
- Heat the olive oil in a separate large saucepan and add the pancetta. Cook for 2–3 minutes on a medium heat until crispy. Add the celery, carrot, and onion, then add the garlic and thyme. Continue to cook for a further 2–3 minutes, until the vegetables are softened. Pour in the stock and add the drained beans. Simmer the stew for 30–40 minutes, uncovered, until the beans are very soft.
- Add the kale, cover, and cook for 5 minutes until the leaves have wilted. Season to taste, sprinkle with the Parmesan cheese, and serve with lots of chunks of crusty bread for dipping.
Additional Notes for IBD
If you have a stricture, puree soup to improve tolerance.