Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.


Recipe Summary

20 mins
1 hr 10 mins
1 hr 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.

  • 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.

  • 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 Facts

216 calories; protein 9.5g; carbohydrates 17.9g; fat 10.3g; cholesterol 31.4mg; sodium 798.4mg. Full Nutrition