White Beans in Tomato Sauce with Sage and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. Per serving: calories, 190; total fat, 2 g; saturated fat, 1 g; cholesterol, 3 mg Nutritional analysis provided by Bon Appétit
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