An accompaniment to Sauteéd Scallops with Hazelnut Vinaigrette. Also great with roast lamb or chicken.

Makes 3 1/2 cups.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/4cup chopped bacon
  • 1/2carrot, finely chopped
  • 1/2cup chopped onion
  • 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
  • 3 15-ounce cans cannellini (white kidney beans), rinsed, drained
  • 1 cup canned low-salt chicken broth

    DIRECTIONS

    Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.