Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 216
- Carbohydrate: 18g
- Fat: 10g
- Fiber: 5g
- Protein: 10g
- Sugar: 1g
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