Tuscan Cannellini Beans

A thick and heavenly sauce develops in this Tuscan-inspired pot of cannellini beans simmered with pancetta, Parmesan, stock, and wine.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 216 Calories

Ingredients

• 1 tablespoon butter
• 1 bay leaf
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cups chicken stock
• 2 teaspoons chopped fresh rosemary
• 2 tablespoons garlic, minced
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 cup chopped pancetta
• 0.33333334326744 cup heavy cream
• 0.5 teaspoon red pepper flakes
• 0.5 cup grated Parmesan cheese
• 0.5 cup dry white wine
• 0.5 cup chopped white onion
• 0.33333334326744 cup chopped celery
• 0.33333334326744 cup chopped carrots

Recipe Instructions

Step 1

Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.

Step 2

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.

Step 3

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.