Blue Zones Friendly Tomato & Cannellini Bean Stew with Pancetta

1. Cut your cheery tomatoes in half, minced your garlic and small chop your shallots. Drain your beans.
2. In a large pan or pot heat your oil and cook your pancetta. Cook until brown and crisp. Remove the pancetta to drain on a paper towel and then remove fat/oil until only a thin coating remains.
3. Add your shallot and garlic and cook until translucent.
4. Add in your cherry tomatoes.
5. Simmer your tomatoes for about 15 to 20 minutes.
6. Add in 1/4 cup of water and continue cooking until the tomatoes have all burst.
7. Using an immersion blender, blend you tomatoes until a thick sauce forms.
8. With the heat on medium low, add in your beans and cook the mixture until it has thickened and the beans are softened.
9. Finally stir in your basil and add your pancetta back in.
10. Serve and enjoy!

*Serve with your favorite bread, mine is toasted sourdough, and a little whipped mascarpone or burrata cheese.