White Beans In Tomato Sauce With Sage And Pancetta

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onion
3/4 cup	82g / 2.9oz	Chopped peeled carrot
3/4 cup	82g / 2.9oz	Chopped celery
2 oz	56g	Thinly-sliced pancetta
		= (or 2 bacon slices, chopped)
3		Garlic cloves - minced
3/4 teaspoon	3.8ml	Dried rubbed sage
2		Cannellini, white kidney beans (15 oz ea) - rinsed, drained
1		Diced tomatoes in juice - (14 1/2 oz)
1/2 cup	118ml	Canned low-salt chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

This recipe yields 6 side dish servings.

Per serving: calories, 190; total fat, 2 g; saturated fat, 1 g; cholesterol, 3 mg.

Source:
Bon Appetit, May 2000

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