Pancetta & white bean stew

• pancetta↗150g g
• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• celery stick↗1

  finely chopped

• carrot↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• white beans↗2 x 400g cans cans (400g each)

  one drained, one left undrained (we used cannellini and butter beans)

• chicken stock↗500ml ml
• parmesan rind↗1

  (optional)

• cavolo nero↗200g g

  leaves roughly chopped

• sherry vinegar↗½ tbsp tbsp
• chives10g g

Step-by-step instructions

1. 1

   Scatter the pancetta into a deep flameproof casserole dish and cook on a medium heat for 5-6 mins until crispy and releasing its fat. Remove from the pan using a slotted spoon, leaving any fat behind. Pour in the oil, then tip in the onion, celery and carrot. Cook for 12-15 mins until turning golden. Stir in the garlic and cook for 1 min more.

2. 2

   Pour in the beans, chicken stock and parmesan rind (if using). Cook for 15 mins on a medium heat, then stir in the cavolo nero and cooked pancetta for a final 5 mins. Stir in the sherry vinegar and season.

3. 3

   Divide between four bowls and sprinkle with chives to serve.