Tuscan Bean Casserole

Here is a quick and easy version of a timeless Italian classic. 

Tuscan Bean Casserole

Nutritional Values per serving:
Calories 116
Total Fat 8.0g
Saturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 21mg
Sodium 441mg
Total Carbohydrates 3.3g
Dietary Fiber 0.7g
Sugars 1.4g
Protein 7.5g


1/2 cup diced pancetta or bacon (about 4 slices)
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2 cans (15 oz each) cannellini (white kidney) beans, rinsed and drained
1 can (15 oz) chopped tomatoes with their liquid
1/4 cup chopped fresh parsley
1/2 tsp dried sage
Salt and freshly ground pepper to taste
2 tsp balsamic or red wine vinegar
Freshly grated Parmesan cheese for garnish

Saute the pancetta, onion, and garlic in a large, heavy pot with a cover (Dutch oven) over moderate heat until the pancetta is crisp and the vegetables are tender but not brown, about 5 minutes.
Add the beans, tomatoes, parsley, sage, salt, and pepper and stir to combine.
Bake covered in a preheated 350F oven until bubbly, about 30 minutes.
Stir in the vinegar immediately before serving and garnish with Parmesan cheese.

Serves 6