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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker. | 2. Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step. | 3. Reduce heat to medium and add onion to pan; cook, stirring, often softened. | 4. Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute. | 5. Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes. | 6. Add mixture to slow cooker, along with the beans. | 7. Stir well, then add just enough water to barely cover mixture. | 8. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly. | 9. If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pancetta	3	ounces	chopped	75.65	0.0	16.83	0.425
red onion	1		peeled diced	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
potato	1		peeled grated	-	-	-	-
rosemary	1	tablespoon	dried	2.227	0.3519	0.0563	0.0996
parsley leaf	1/4	cup		75.65	0.0	16.83	0.425
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tomato	1	can	undrained	62.068999999999996	13.7631	3.2384	0.5397
white kidney bean	2	cans	drained rinsed	75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.