- 1 cup chopped onion
- 3/4 cup chopped peeled carrot
- 3/4 cup chopped celery
- 2 ounces thinly sliced pancetta or 2 bacon slices, chopped
- 3 garlic cloves, minced
- 3/4 teaspoon dried rubbed sage
- 2 15-ounce cans cannellini (white kidney beans), rinsed, drained
- 1 14 1/2-ounce can diced tomatoes in juice
- 1/2 cup canned low-salt chicken broth
- Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes. Add sage; stir 15 seconds. Stir in cannellini, tomatoes with juices and broth. Simmer covered until flavors blend, about 7 minutes. Season with salt and pepper. Transfer to bowl.