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Northern Italian Style Prosciutto & Bean Stew


  • Author: Liz
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

Ah, the chill in the air makes me want to cook soups and stews that warm the tummy and the soul.  I had fun preparing this one, and the results were, may I say, phenomenal!  Don’t let your eyes glaze over when you see the part about making the gnocchi – you can skip the gnocchi prep and simply add tubetti or macaroni pasta. OR if you are practicing a gluten free diet, skip that part alltogether!  Don’t forget to add a dollop of pesto to the stew at the table though.   But if you’re in the mood, give the bread crumb gnocchi’s a try, they are lighter than the usual “sinkers”  and add even more depth to this delicious stew.


Ingredients

Scale

Soup:

  • 1 T olive oil
  • 1T rosemary
  • 4 oz cubed pancetta
  • 1 bay leaf
  • 1/4 c shredded carrots (buy them in the bag)
  • 1/2 c minced onions (buy them prepped)
  • 4 c beef or vegetable stock
  • 2/3 c dark red kidney beans canned and drained
  • 1 T minced parsley (or 1 tsp dried)
  • 1/2 c parmesan cheese
  • 3 T butter
  • 1 8 oz can puree’d tomatoes
  • Traditional pesto for serving

Gnocchi:

  • 3/4 c flour (plus more for the work surface)
  • 1/2 cup panko
  • 1 tsp salt
  • 1 cup boiling water

Instructions

If you are going to make the gnocchi, start there –

  1. Combine the dry ingredients and mix well.  Add the boiling water and mix until a sticky dough forms.
  2. Flour a work surface liberally.  Take about 1/3 of the dough and roll it into a tube on the floured work surface. Cut the tube into smallish pieces and press each piece lightly with your thumb to make a gnocchi.  Continue this until you’ve used up all the dough or until you don’t feel like it anymore :).
  3. Cover the gnocchi with plastic wrap and keep in the refrigerator until its time to drop them in the stew.

For the Stew:

  1. Heat the oil in a medium/large saucepan .  Add the rosemary, prosciutto, bay leaf, carrot and onion.  Saute until the vegetables are soft.
  2. Add the stock, kidney beans, parsley and puree’d tomatoes.  Bring to a boil then reduce heat and simmer, covered, for about 30 minutes.
  3. Add the reserved gnocchi, butter and parmeson, and simmer until gnocchi (or pasta) is cooked through, about 12-15 minutes.
  4. Discard bay leaf.  Ladle soup into bowls, garnish with pesto and more parmesan if desired.

ENJOY!

Notes

This recipe calls for dark red kidney beans but you can substitute other legumes if you prefer.  The leftovers were pretty tasty too 🙂

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: Italian

Keywords: soup, stew, italian stew, italian, bean stew, prosciutto

SchnitzelGirl

SchnitzelGirl

Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.