Ingredients

• 1 tablespoon butter
• 1 cup chopped pancetta
• 0.5 cups chopped white onion
• 0.33 cups chopped carrots
• 0.33 cups chopped celery
• 2 tablespoons garlic , minced
• 0.5 cups dry white wine
• 2 , 15 ounce
• 2 cups chicken stock
• 0.5 cups grated Parmesan cheese
• 0.33 cups heavy cream
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon dried oregano
• 0.5 teaspoons red pepper flakes
• 1 bay leaf
• salt and ground black pepper to taste

Instructions

1. 1 Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
2. 2 Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
3. 3 Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

Nutrition per serving