Ingredients
3/4
cup chopped peeled carrot
2
ounces thinly sliced pancetta or 2 bacon slices, chopped
3/4
tsp 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
Directions
1.
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.
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