| Level: | Easy |
| Total: | 55 min |
| Prep: | 8 min |
| Cook: | 47 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 pound thick-cut pancetta, diced
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 large carrot, diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 4 cloves garlic, minced
- 3/4 cup dry white wine
- 4 15-ounce cans great northern beans, drained and rinsed
- 1 15-ounce can crushed tomatoes
- 2 cups low-sodium chicken broth
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 to 1 cup shaved parmesan cheese
- Bottled balsamic glaze, for drizzling
Instructions
- Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
- Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
- Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 480 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 13 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 28 mg |
| Sodium | 1296 mg |
Reviews
My friends and family loved these! I omitted the pancetta because I don’t eat pork but they were still very flavorful. I cooked them for about an hour because I like very thick beans rather than soupy. Delicious.
Love them. Easy and super tasty. Better to make the day before to enhance flavors. I used regular bacon instead of pancetta and it was fine The parm and basalmic glaze are the key!
We loved it! The lemon zest offered a great zing! I added 2 tablespoons of tomato paste to thicken and simmered about 40 minutes. Definitely cook again!
No, no, no, no!!!!!!! These were NOT good.