White Bean Ragout with Pancetta
White bean ragout has white beans that are simmered in a condensed tomato mixture until soft and creamy and topped with salty pancetta and Parmesan.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Lunch, Main
Cuisine: Italian
Servings: 4 servings
Calories: 270kcal
- 1 onion chopped
- 1 red bell pepper chopped (I used leftover baby bell peppers)
- 1-2 garlic cloves chopped + 1 extra cut in half
- 2 teaspoons tomato paste
- 8 ounces pancetta
- Several thick slices grilled or toasted ciabatta
- 2 15 ouce cans cannellini white kidney beans, rinsed and drained
- 1-2 cups chicken or vegetable broth
- 1 cup cherry tomatoes halved
- Freshly grated Parmesan
- Flat-leaf parsley chopped
- Olive oil for drizzling
- Salt and pepper to taste
In a food processor, process the onion, garlic and bell peppers until everything is mixed and just pureed. Set aside.
Heat a skillet with about a Tb of olive oil and begin to brown the pancetta. Cook until crisp and reserve on a paper-lined plate.
In the same pan with the pancetta droppings, add a drizzle more olive oil and the vegetable puree mixture. Cover and cook on low-medium heat for about 15 minutes until the puree softens. Then add tomato paste and stir well. Cook covered for a few more minutes.
Add broth and bring to a boil while scraping any pan drippings. Allow to reduce.
Add beans, tomatoes and pancetta back to the pan. Cover and cook on medium heat for about 15-20 minutes until the beans and tomatoes have softened. Season with salt and pepper.
Meanwhile, grill ciabatta slices until toasted and rub with half garlic so it perfumes the toasted bread.
Calories: 270kcal | Carbohydrates: 8g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 406mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1181IU | Vitamin C: 49mg | Calcium: 18mg | Iron: 1mg