White Beans in Tomato Sauce with Sage and Pancetta

• 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

1. Combine onion, carrot, celery, pancetta and garlic in heavy large saucepan.
2. Cover and cook over medium-high heat until vegetables are tender, stirring occasionally, about 10 minutes.
3. Add sage; stir 15 seconds.
4. Stir in cannellini, tomatoes with juices and broth.
5. Simmer covered until flavors blend, about 7 minutes.
6. Season with salt and pepper.
7. Transfer to bowl.

onion, peeled carrot, celery, pancetta, garlic, sage, cannellini, tomatoes, chicken broth

Taken from www.epicurious.com/recipes/food/views/white-beans-in-tomato-sauce-with-sage-and-pancetta-103457 (may not work)