|3||tablespoons olive oil|
|1/3||pound chunk of pancetta, cut into 1/4-inch dice|
|1||medium onion, chopped|
|2||stalks celery with tops, finely chopped|
|2||cloves garlic, chopped|
|2||cans (15 ounces each) white beans, drained|
|Salt and pepper, to taste|
|1||cup chicken stock|
|2||cups tomato sauce|
1. In a deep skillet over medium-high heat, heat the olive oil. Cook the pancetta, stirring often, for 5 minutes. Add the onions, carrot, celery, garlic, and bay leaf. Cook, stirring often, for 5 minutes.
2. Stir in the white beans, plenty of salt and pepper, the stock, and the tomato sauce. Bring to a boil, lower the heat, and cook for 2 to 3 minutes or until the mixture is hot. Remove the bay leaf. Adapted from "Rachael Ray: Just in Time!"