Tuscan-Style Prosciutto and White Bean Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Line a plate with paper toweling. Place a large skillet over medium heat and add 1/2 tsp olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crisp, 1-2 minutes per side. Cook diced tomatoes in skillet too.

Step 2

Place a medium pot over medium heat and add 1 tsp olive oil. Add kale to hot pot and stir occasionally until kale begins to wilt, 1-2 minutes. In a mixing bowl, combine flour and tomatoes until no dry flour remains. Drain and rinse beans.

Step 3

Add tomato mixture, garlic pepper, chicken base, and a pinch of salt to hot pot. Stir occasionally for 1 minute.

Step 4

Stir in beans, 1 cup water, and cream cheese. Bring to a simmer.

Step 5

Once simmering, stir occasionally until cream cheese is melted and combined and stew is slightly thickened. Remove from burner.

Step 6

Add prosciutto and shredded cheese and mix well.