Anyways, at work the other day my husband emailed me the recipe and asked if I could make it for dinner. I love that! That means I don't have to come up with a brilliant idea for dinner, I just have to cook it, which I never mind! It is a Rachel Ray recipe from her website. There are only two changes I could suggest. One is to add a little but of chard from the garden, and the second is to use the whole can of beans without draining the juice. We felt like it could have a bit more bean flavor. Other than that it was rich and delicious and I will definitely make it again!
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- 2 (4 to 6-inch) sprigs rosemary, left intact
- 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- 2 (15 ounce) cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano, for the table
- Crusty bread, for mopping
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high.
My husband was more into the chunky food than the broth. So here is his bowl for reference. You have a cold rainy few days coming up. This is the perfect way to break the chill!
SERVES 6; Calories: 365; Total Fat 10 grams; Saturated Fat: 2 grams; Protein: 18 grams; Total carbohydrates: 50 grams; Sugar: 8 grams Fiber 9 grams; Cholesterol: 13 milligrams; Sodium: 1,101 milligrams