Courtesy of www.lucini.com


3-15.5 oz cans of Cannellini beans                                                                                                                                                                                                                                                                  1/3 cup Lucini® Extra Virgin Olive Oil                                                                                                                                                                                                                                                          ¼ lb pancetta, diced                                                                                                                                                                                                                                                                                             2 cloves garlic, minced                                                                                                                                                                                                                                                                                          8 to 10 fresh sage leaves                                                                                                                                                                                                                                                                                         1 jar Lucini® Organic Diced Tuscan Plum Tomatoes                                                                                                                                                                                                                          Kosher salt and fresh ground pepper, to taste                                                                                                                                                                                                                                          Fresh Italian parsley, to serve                                                                                                                                                                                                                                                                          Fresh grated Parmigiano Reggiano


Heat the olive oil in a medium-sized pot over medium heat. Add the pancetta and cook 2 to 3 minutes, stirring occasionally. Add the garlic and sage, stir and cook 1 minute longer. Add the tomatoes. Cook 2 to 3 minutes and then stir in the beans. Season with salt and pepper and cover. Reduce the heat to medium-low and cook until the sauce has a medium thick consistency, about 15 to 20 minutes longer. Serve with fresh grated cheese and parsley.