White Beans with Tomatoes, Spinach and Pancetta

White Beans with Tomatoes, Spinach and Pancetta


July 7, 2008

  • Makes: Serves 4.


3-4 slices pancetta or bacon, chopped, or a sausage squeezed out of its casing

1 onion, peeled and chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, crushed

1 14 oz. (398 mL) can white kidney or navy beans, rinsed and drained

1 14 oz. (398 mL) can diced tomatoes or a chopped tomato or two and a glug of bruschetta or salsa

1/2 cup chicken or vegetable broth or water

a big handful or two of chopped or torn fresh spinach, chard or kale

Salt and pepper


1In a medium saucepan set over medium-high heat, sauté the bacon, onion, carrots, celery and garlic for about 10 minutes, until the carrots are tender and you're starting to get some caramelized bits.

2Add the beans, tomatoes with their juices and chicken broth. Bring the mixture to a simmer, cover and cook for about 20 minutes. Add the spinach, chard or kale and cook until it wilts, then leave the lid off and cook it until it's as thick as you like. Season with salt and pepper and serve it while it’s hot.


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