Name: White Beans in Tomato Sauce with Sage and Pancetta
Yield: Makes 6 side dish servings
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

Great with veal or roast chicken.

Recipe information

Yield
Makes 6 side dish servings

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

Preparation

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.

Nutrition Per Serving

Per serving: calories

190; total fat

2 g; saturated fat

1 g; cholesterol

3 mg

#### Nutritional analysis provided by Bon Appétit

Recipe notes

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