Preparation time: 15 minutes.
Cooking time: 30 minutes.
Nutrients per serving:
Carbohydrates – 45.6 g
Fat – 40.3 g
Protein – 31.4 g
Calories – 668
5 slices of bacon, slices ½ inch thick
1 medium yellow onion, chopped
2 cloves of garlic, chopped
1 cup of chicken broth
1 can of crushed tomatoes (14.5 oz)
2 cans (14.5 oz) of cannellini beans, rinsed and drained
2 cups fresh breadcrumbs
3 c. On a table of melted butter.
¼ cup chopped fresh parsley
1-Preheat the oven to 400 ° F.
2-In a Dutch oven of 3½ quarts, add the bacon and brown over medium heat.
3-Remove with a perforated spoon on a plate and reserve, leaving the fat in the pot.
4-Add the onions and sauté for several minutes until tender.
5-Add the garlic and sauté 2 more minutes.
6-Add broth, tomatoes, beans and bacon and stir.
7-In a medium bowl, combine the breadcrumbs with melted butter and parsley. Set aside
8-Put the Dutch oven in the oven and cook uncovered for 15 minutes.
9-Meanwhile, in a medium bowl, mix the bread crumbs with butter and parsley and let stand.
10-Remove the oven from the oven, sprinkle the crumbs and put it back in the oven for 10 minutes or until the top is golden brown. Serve in hot bowls.