Ingredients
1 cup dried cannellini beans
Scrap of pancetta or prosciutto
1/4 cup olive oil
1 onion, peeled, cut in half
1 large carrot, quartered
2 celery ribs, halved
Bay leaves
Fresh thyme sprig
Chicken stock
Salt and freshly ground pepper
Preparation
Soak the beans overnight in plenty of cold water. Drain.
Combine the pancetta or prosciutto and the olive oil in a large, heavy casserole. Cook over medium heat until the pork flavor is released. Add the onion (cut side down), carrot and celery. Cook over medium-high heat until the onion and carrots are caramelized, about 15 minutes.
Add the beans, a few bay leaves and thyme to the pot and stir until they are completely coated with the olive oil and vegetable juices. Add chicken stock to cover by 1 or 2 inches. Bring to a simmer (do not boil); do not add salt. Cover and simmer until tender, about 1 hour. Remove and discard the bay leaves. Season to taste with salt and pepper.
PER 1/2 CUP: 240 calories, 11 g protein, 28 g carbohydrate, 10 g fat (1 g saturated), 3 mg cholesterol, 107 mg sodium, 7 g fiber.
