Serves 4
| 3 | tablespoons olive oil |
| 1/3 | pound chunk of pancetta, cut into 1/4-inch dice |
| 1 | medium onion, chopped |
| 1 | carrot, grated |
| 2 | stalks celery with tops, finely chopped |
| 2 | cloves garlic, chopped |
| 1 | bay leaf |
| 2 | cans (15 ounces each) white beans, drained |
| Salt and pepper, to taste | |
| 1 | cup chicken stock |
| 2 | cups tomato sauce |
1. In a deep skillet over medium-high heat, heat the olive oil. Cook the pancetta, stirring often, for 5 minutes. Add the onions, carrot, celery, garlic, and bay leaf. Cook, stirring often, for 5 minutes.
2. Stir in the white beans, plenty of salt and pepper, the stock, and the tomato sauce. Bring to a boil, lower the heat, and cook for 2 to 3 minutes or until the mixture is hot. Remove the bay leaf. Adapted from "Rachael Ray: Just in Time!"
© Copyright 2007 Globe Newspaper Company.
