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  • Serves 9 (4.8 lb)
White Bean Ragout with Pancetta

Ingredients

  • 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
  • 8 ounces pancetta 8 ounces pancetta
  • Several thick slices grilled or toasted ciabatta Several thick slices grilled or toasted ciabatta
  • 1 onion chopped 1 onion chopped
  • 1-2 cups chicken or vegetable broth 1-2 cups chicken or vegetable broth
  • 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
  • Freshly grated Parmesan Freshly grated Parmesan
  • Olive oil for drizzling Olive oil for drizzling
  • 1 red bell pepper, chopped (I used leftover baby bell peppers) 1 red bell pepper, chopped (I used leftover baby bell peppers)
  • 1-2 garlic cloves, chopped + 1 extra cut in half 1-2 garlic cloves, chopped + 1 extra cut in half
  • 2 teaspoons tomato paste 2 teaspoons tomato paste
  • Salt and pepper, to taste Salt and pepper, to taste
  • Flat-leaf parsley, chopped Flat-leaf parsley, chopped

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 6g 8%
  • Saturated fat 1.9g 10%
  • Protein 16.1g 32%
  • Salt 1,148mg 50%
  • Total carbs 32.8g 12%
  • Fiber, total dietary 7.8g 28%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on littleferrarokitchen.com
White Bean Ragout with Pancetta on littleferrarokitchen.com
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