For a vegetarian version, omit the pancetta and use 2 tablespoons of olive oil instead of butter. If you can find dried cannellini beans, soak them overnight and cook them until tender before adding them to the recipe. A splash of lemon juice at the end brightens the flavors. Serve alongside grilled meats, roasted vegetables, or as a hearty topping for crusty bread.
Tuscan Cannellini Beans
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS6
Transport yourself to the rolling hills of Tuscany with this simple yet elegant side dish. Creamy cannellini beans are simmered with savory pancetta, aromatic vegetables, and a touch of Parmesan for a taste of rustic Italian comfort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol31 mg
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Fiber5 g
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Protein10 g
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Saturated Fat5 g
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Sodium798 mg
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Sugar1 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium pot or Dutch oven, melt the butter over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes.
02
StepRemove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chopped onion, carrots, and celery to the pot and sauté until softened and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
03
StepPour in the white wine and bring to a boil, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 6-8 minutes.
04
StepAdd the drained and rinsed cannellini beans, chicken stock, grated Parmesan cheese, heavy cream, chopped fresh rosemary, dried oregano, red pepper flakes, and bay leaf to the pot. Season with salt and freshly ground black pepper to taste.
05
StepBring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally to prevent sticking, until the liquid has thickened and the beans are creamy and tender, about 45 minutes to 1 hour. If the sauce becomes too thick, add a little more chicken stock to reach desired consistency.
06
StepStir the reserved crispy pancetta back into the beans. Remove the bay leaf before serving. Serve hot as a side dish.
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Madilyn Turner
Jul 1, 2025Very versatile recipe, I added some sausage and served over pasta for a complete meal.
Dangelo Nienow
Jul 1, 2025I love how easy this recipe is to follow. It's become a staple in my kitchen.
Edison Parker
Jul 1, 2025A great side dish to grilled chicken. Will definitely make again.
Elvie Kuvalis
Jul 1, 2025These beans are so much better than anything I've ever bought in a can. The homemade flavor is unbeatable.
Yessenia West
Jul 1, 2025I made this for a dinner party, and everyone raved about it. I used dry cannellini beans and the result was amazing.
Kallie Mertz
Jun 29, 2025I added some chopped kale at the end for extra nutrients, and it was a great addition.
Lilliana Conroy
Jun 29, 2025The red pepper flakes give it just the right amount of heat. Delicious!
Floy Conroy
Jun 29, 2025This recipe is fantastic! The pancetta adds so much flavor, and the beans are perfectly creamy.