1. Trim the green beans and cut into 2 inch pieces. Steam until crisp tender, about 5 minutes.
2. Meanwhile, heat a medium skillet over medium heat, add the pancetta and olive oil, fry until the pancetta starts to brown, then add the onion and saute until tender, 3 - 5 minutes.
3. Add the tomatoes and allow them to soften and release their juices; add the herbs and green beans. Cook, stirring, until well mixed. Taste and add salt and pepper.
Per Serving: 103 Calories; 5g Fat (1g Sat, 3g Mono, 1g Poly); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 659mg Sodium. Food Exchanges: 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.
*Cook's Note: I find the easiest way to peel a tomato is to put a long fork into the stem end and hold it over an open flame until the skin pops. Once cooled, the skins peel off easily. The alternative method is to drop them into a pot of boiling water for about 30 seconds. Remove and allow to cool then peel.