(*this recipe was inspired from another i found via pinterest. personally, when i make it again, i will use sweet italian turkey (or chicken) sausage in place of the pancetta. pancetta is not very flavorful in my opinion and i believe the sausage would add a nice flavor).
recipe adapted via crave by random house
6 oz pancetta*, diced
1 large yellow onion
3 large carrots, peeled and diced
3 large stalks of celery, diced
2 large red sweet potatoes, peeled and diced
4 cloves garlic, minced
1 tsp thyme
26 oz can crushed tomatoes, no salt added
4 cups lower sodium chicken broth (swanson's)
4 cups no-salt added chicken stock (kitchen basics)
1 bay leaf
1/2 tsp kosher salt
1 tsp cracked black pepper
1 15 oz can cannellini beans, drained and rinsed
1/2 cup dry white wine
2 tbsp store-bought pesto
parmesan cheese, for top
using a heavy bottomed stock pot or preferably, a slow cooker with a stove-top option for browning, brown pancetta (6-8 minutes). - my slow cooker is a non-stick stove top cooker so i did not use any oil to brown the pancetta or cook the veggies (there was plenty of fat from the pancetta to cook the veggies). if you're using a pot that is not non-stick, you might want to add some oil while pre-heating.
top with bruschetta (or a nice garlic loaf) and parmesan cheese.
yields 6-8 servings
saturated fat: 3.4g