Closer Weekly - - Good Food -

Serves 6

8 oz. (11 ⁄4 cups) dried can­nellini beans, rinsed 1 tbsp. olive oil 3 oz. pancetta, cut into 1 ⁄4” pieces 2 onions, chopped 2 cel­ery ribs, chopped 1 car­rot, peeled and chopped 1 zuc­chini, chopped 1⁄2 small head green cab­bage, chopped 2 gar­lic cloves, minced 1⁄8 tsp. red pep­per flakes 2 cups chicken broth 1 bay leaf 1 1⁄2 cups V8 juice 1⁄2 cup chopped basil

1. Soak beans in 8 cups cold wa­ter and ½ tbsp. salt for at least 8 hrs. Drain and rinse.

2. In Dutch oven over medium-high, cook pancetta in oil 5 min. Add next 4 in­gre­di­ents; cook 9 min. Add next 3 in­gre­di­ents, salt; cook 2 min. Set aside veg­gies.

3. Add beans, 8 cups wa­ter, broth and bay leaf to now-empty pot. Vig­or­ously sim­mer over medium-high 45 min.

4. Add re­served veg­gies and V8; cook 15 min. Off heat, dis­card bay leaf and stir in basil. Serve with grated Parme­san.

PER SERV­ING: 278 cal, 18g pro­tein, 32g carbs, 12g fiber, 6g sugar, 9g fat

Adding V8 to the broth de­liv­ers a pow­er­ful punch of veg­etable fla­vor.

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