Ingredients:
1/2 cup sliced pancetta, chopped or substitute with 1/2 cup chopped bacon
1 small onion, chopped
2 cloves garlic, finely chopped
8 cups warm water
2 cans (15 ounces each) recipe-ready diced tomatoes, undrained
6 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
2 cans (14.5 ounces each) great Northern white beans, rinsed and drained
1 cup Arborio rice or other short-grain white rice, uncooked
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh Italian parsley
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
COOK pancetta in large saucepan over medium-high heat, stirring frequently, for 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until pancetta is lightly crisp. Stir in water, tomatoes and juice, bouillon and rosemary; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 8 to 10 minutes.
STIR in beans, rice and pepper; cook, stirring occasionally, for 25 to 30 minutes. Sprinkle with parsley and cheese before serving.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
40 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
