Tuscan Cannellini Beans recipe
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Ingredients
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1 tablespoon butter
1 cup chopped pancetta
½ cup chopped white onion
⅓ cup chopped carrots
⅓ cup chopped celery
2 tablespoons garlic, minced
½ cup dry white wine
2 (15 ounce) cans cannellini beans, drained and rinsed
2 cups chicken stock
½ cup grated Parmesan cheese
⅓ cup heavy cream
2 teaspoons chopped fresh rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 bay leaf
salt and ground black pepper to taste
Nutrition Info
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216 calories
carbohydrate: 17.9 g
cholesterol: 31.4 mg
fat: 10.3 g
fiber: 4.6 g
protein: 9.5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 798.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -
Directions Tuscan Cannellini Beans
Directions
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Melt butter in a medium pot over medium heat. Add pancetta, cook and stir until browned, about 3 minutes.
Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.