Pancetta & white bean stew

Use up any veg in the fridge in this speedy, low calorie stew, with white beans and pancetta. Mop up the juices with crusty bread, if you like

Ingredients

• 150 g pancetta
• 1 tbsp olive oil
• 1 onion , finely chopped
• 1 celery stick , finely chopped
• 1 carrot , finely chopped
• 2 garlic cloves , finely chopped
• 2 x 400g cans white beans , one drained, one left undrained (we used cannellini and butter beans)
• 500 ml chicken stock
• 1 parmesan rind (optional)
• 200 g cavolo nero , leaves roughly chopped
• 0.5 tbsp sherry vinegar
• 10 g chives

Steps

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. 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. Divide between four bowls and sprinkle with chives to serve.