The BBC Good Food logo
Prosciutto, kale & butter bean stew served in bowls

Prosciutto, kale & butter bean stew

A star rating of 4.9 out of 5.27 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Whip up this healthy stew in just 25 minutes with prosciutto, kale and butter beans. It's a low-calorie, low-fat dinner with three of your 5-a-day

  • Gluten-free
  • Healthy
Nutrition: Per serving
low inkcal290
low infat9g


  • 80g pack prosciutto , torn into pieces
  • 2 tbsp olive oil
  • 1 fennel bulb , sliced
  • 2 garlic clove , crushed
  • 1 tsp chilli flakes
  • 4 thyme sprigs
  • 150ml white wine or chicken stock
  • 2 x 400g cans butter beans
  • 400g can cherry tomatoes
  • 200g bag sliced kale


  • STEP 1

    Fry the prosciutto in a dry saucepan over a high heat until crisp, then remove half with a slotted spoon and set aside. Turn the heat down to low, pour in the oil and tip in the fennel with a pinch of salt. Cook for 5 mins until softened, then throw in the garlic, chilli flakes and thyme and cook for a further 2 mins, then pour in the wine or stock and bring to a simmer.

  • STEP 2

    Tip both cans of butter beans into the stew, along with their liquid, then add the tomatoes, season well and bring everything to a simmer. Cook, undisturbed, for 5 mins, then stir through the kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs and topping each portion with the remaining prosciutto.

Goes well with

Recipe from Good Food magazine, December 2017


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.27 ratings

Sponsored content