Fresh Cannellini Stew with Roasted Early Girls, Summer Vegetables, Pancetta and Parmesan

Fresh Cannellini and Their Broth

Cooking the beans separately keeps them intact and lets them soften before they meet the acidic tomatoes. Their cooking liquid gives the stew body without making it heavy.

Ingredients

• 8 oz fresh shelled cannellini beans
• 4 cups water, plus more as needed
• 1 bay leaf
• 1 garlic clove, lightly crushed
• 1/2 tsp kosher salt, plus more to taste

Instructions

1. Rinse the beans and put them in a saucepan with the water, bay leaf and garlic. The water should cover them by about 2 inches.
2. Bring to a full boil and boil for 10 minutes, adding water if needed to keep the beans submerged. Reduce to a gentle simmer, add the salt and cook until creamy all the way through but still holding their shape, usually another 15–35 minutes.
3. Discard the bay leaf. Reserve the beans in their liquid, including at least 1 1/2 cups of liquid for the stew.

Notes

• Fresh beans vary considerably in maturity; taste several rather than relying only on the clock. This timing is not for dried cannellini.

Roasted Early Girls, Eggplant and Zucchini

Roasting concentrates the tomatoes and gives the eggplant and zucchini enough structure to remain distinct in the finished stew.

Ingredients

• 12 oz Early Girl tomatoes, halved
• 8 oz eggplant, cut into 1-inch pieces
• 1 small zucchini, cut into thick half-moons
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Arrange the tomatoes cut-side up on one side of a rimmed sheet pan, with the eggplant and zucchini spread out on the other side. Use two pans if necessary to avoid crowding.
2. Coat the vegetables with the olive oil, salt and pepper, giving the eggplant a little more of the oil.
3. Roast for 25–35 minutes, turning the eggplant and zucchini halfway through. Remove individual vegetables as they become ready: the zucchini should be just tender, the eggplant soft inside with browned edges, and the tomatoes collapsed and lightly caramelized.
4. Reserve all the tomato juices from the pan.

Pancetta, Fennel and Braised Greens Stew

Rendered pancetta seasons the sweet fennel and carrots, while chard and bean broth turn the roasted vegetables into a cohesive but still chunky stew.

Ingredients

• 3 oz pancetta, preferably Canteen Meats, cut into small dice
• 1/2 medium bulb fennel, cored and cut into 1/2-inch pieces
• 1 medium carrot, cut into thin half-moons
• 2 garlic cloves, thinly sliced
• 1 small bunch Swiss chard, about 6 oz, stems chopped and leaves cut into broad ribbons
• 1 batch cooked fresh cannellini beans
• 1–1 1/2 cups reserved bean cooking liquid
• 1 batch roasted Early Girls, eggplant and zucchini, with their juices
• 1 tsp red wine vinegar, plus more to taste
• to taste kosher salt and freshly ground black pepper

Instructions

1. Put the pancetta in a cold heavy saucepan or small Dutch oven. Set over medium-low heat and cook for 7–10 minutes, stirring occasionally, until the fat renders and the edges turn golden.
2. Add the fennel, carrot and chard stems. Sweat in the rendered fat for 8–10 minutes, stirring regularly, until beginning to soften without deeply browning. Add a splash of water if the pan becomes dry.
3. Add the garlic and cook for 1 minute. Add the chard leaves and 1 cup of bean liquid. Cover and gently simmer for 8–10 minutes, until the greens are silky and the carrots tender.
4. Fold in the cooked beans and roasted vegetables with their juices. Break up some of the tomatoes with a spoon, leaving the remaining vegetables chunky.
5. Simmer uncovered for 5 minutes to bring the flavors together. Add more bean liquid as needed: the stew should be spoonable, with a little broth pooling around the vegetables rather than covering them.
6. Stir in the vinegar. Taste before adding salt because the pancetta and Parmesan finish both contribute salt; add black pepper and more vinegar only as needed.

Notes

• If the broth is too thin, mash a spoonful of beans against the side of the pot and stir them back in.

Aged Parmesan and Fresh Herbs

Finely grated aged Parmesan melts into the hot broth, while torn herbs add a fresh counterpoint to the long-cooked greens.

Ingredients

• 1 oz 36-month Parmigiano Reggiano, finely grated
• 2 tbsp roughly chopped flat-leaf parsley
• 2 tbsp torn basil leaves

Instructions

1. Grate the Parmesan finely and prepare the herbs just before serving.
2. Scatter the herbs over the hot stew, then finish with the Parmesan.

Overall Timing / Workflow

The beans and oven vegetables cook in parallel while the pancetta and greens form the stew base.

Instructions

1. 0:00 — Heat the oven and start the beans. Cut the roasting vegetables.
2. 0:10 — Put the vegetables in the oven. Chop the pancetta, fennel, carrot and chard.
3. 0:20 — Render the pancetta, then sweat the fennel, carrot and chard stems.
4. 0:30 — Check and turn the roasting vegetables. Add garlic, chard leaves and bean liquid to the stew pot; use a little water if the beans still need time.
5. 0:40 — Check the beans for a creamy center and remove the roasted vegetables as they become tender.
6. Once the beans are fully tender, fold everything together and simmer for 5 minutes. Adjust the broth and acidity, prepare the herbs and Parmesan, and serve.

Notes

• Let the beans determine the finish time. The roasted vegetables and braised greens can wait off heat briefly if the beans need longer.

Plating

Wide, shallow bowls show the distinct vegetables and keep the Parmesan and herbs spread across each serving.

Instructions

1. Divide the stew between two warm, shallow bowls, distributing the beans and vegetables evenly.
2. Spoon a little broth around the edges. Finish with the parsley, basil and a generous, airy layer of Parmesan.

Leftover Path

The broth becomes more cohesive overnight; gentle reheating protects the beans and soft vegetables.

Instructions

1. Refrigerate leftover stew within 2 hours in a covered container and use within 3–4 days. Store the herbs and Parmesan separately.
2. Reheat gently in a saucepan with a splash of water or reserved bean broth, stirring carefully, until steaming hot throughout.
3. Refresh with a few drops of vinegar, fresh herbs and Parmesan after reheating.