Ingredients

• 1/2 pound thick-cut pancetta, diced
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 large carrot, diced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 4 cloves garlic, minced
• 3/4 cup dry white wine
• 4 15-ounce cans great northern beans, drained and rinsed
• 1 15-ounce can crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 to 1 cup shaved parmesan cheese
• Bottled balsamic glaze, for drizzling

Instructions

1. Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
2. Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
3. Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
4. Photograph by Paul Sirisalee