White Bean and Pumpkin Stew with Pancetta
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
- 4 ounces pancetta, diced
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced pancetta and cook until it begins to brown and release its fat.
- Add the diced onion to the pot and cook until softened. Stir in the minced garlic and cook for another minute.
- Pour in the vegetable broth, then add the pumpkin puree, drained white beans, dried thyme, salt, and black pepper.
- Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally to prevent sticking.
- Taste and adjust salt if needed before removing the pot from the heat.
Notes
For best freezer results, let the stew cool completely before dividing it into airtight containers. Reheat gently on the stovetop with a splash of broth to loosen the texture if it thickens too much after freezing. Skip the pancetta and use smoked paprika instead for a vegetarian version that still holds up well in the freezer.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Can opener
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Can opener