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tuscan chicken stew

Ingredients

  • 4 oz pancetta diced
  • 1 tablespoon olive oil if needed
  • 1 onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 28 oz diced tomatoes
  • 2 14 oz cans white Northern beans
  • ½ teaspoon dried thyme
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • 4 cups vegetable or chicken broth
  • 1-2 cups water
  • 1-2 cups shredded chicken I used leftover roasted chicken
  • 1 bunch kale de-stemmed and chopped, about 4 cups total
  • shredded Parmesan cheese for topping

Instructions

  • In large stockpot over medium-high heat, cook pancetta, about 5 minutes.
  • Add onion, carrots, and olive oil if there isn't much fat from the pancetta.
  • Cook until vegetables begin to soften, about 5-7 minutes.
  • Add garlic and cook one more minute.
  • Add diced tomatoes, beans, thyme, Italian seasoning, and salt, stirring well and cooking another minute or two.
  • Add broth, 1 cup of water, and chicken.
  • Bring to a boil, reduce heat, and let simmer for 20 minutes.
  • Add kale and simmer another 5 minutes. Add more water if it seems too thick.
  • Ladle into bowls and top with freshly grated Parmesan cheese.
  • Enjoy!