Lunch: White Beans in Tomato Sauce with Sage and Pancetta
Great with veal or roast chicken.
Ingredients
1 cup chopped onion
3/4 cup chopped peeled carrot
3/4 cup chopped celery
2 ounces thinly sliced pancetta or 2 bacon slices, chopped
3 garlic cloves, minced
3/4 teaspoon dried rubbed sage
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup canned low-salt chicken broth
Instructions
Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
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Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |