Ingredients
- 2 cans Cento Cannellini Beans (15.5 oz), drained & rinsed
- 6 oz Pancetta, cubed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese, grated
- 3 cloves Garlic, minced
- 2 cups Cento Organic Vegetable Stock
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 Cento Bay Leaves
- Cento Basil Pesto Sauce, for drizzling
Directions
In a large skillet, heat extra virgin olive oil over medium heat. Add pancetta and cook until it becomes crispy and golden brown. Once cooked, remove pancetta set aside. In the same skillet, add garlic and sauté for about a minute until fragrant. Stir in cannellini beans, chicken stock, and bay leaves. Bring mixture to a boil, then reduce heat and let simmer. Season with salt and pepper to taste. Once beans are tender and the liquid has reduced, remove bay leaves and stir in parmesan cheese and add pancetta back in. Transfer to serving bowl and drizzle on pesto and garnish with fresh basil leaves. Serves 4-6.
