Tuscany's Cannellini Bean Delight

Ingredients 0/13

Step 1

Melt the butter in a medium pot over medium heat. Toss in the pancetta and cook, stirring occasionally, until it’s nicely browned—about 3 minutes. Scoop out the pancetta but keep all that flavorful grease in the pot. Next, add the chopped onion, carrots, and celery, and sauté until everything smells amazing and starts to soften, around 3 minutes. Stir in the garlic and cook for just half a minute until fragrant.

Step 2

Pour in the white wine and crank up the heat to bring it to a boil. Use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s where the flavor is! Let the wine bubble away until it’s reduced by about half, which should take 6 to 8 minutes.

Step 3

Now, add the cannellini beans, chicken stock, Parmesan, cream, rosemary, oregano, red pepper flakes, bay leaf, and a pinch of salt and pepper. Turn the heat up so it comes to a boil, then lower it to a gentle simmer. Let everything cook together, stirring every now and then to keep it from sticking, until the sauce thickens and becomes creamy—this usually takes between 45 minutes and an hour.

Step 4

Once it’s thick and cozy, give it a taste and adjust the seasoning if needed. Then it’s ready to enjoy!