Tuscan Bean Soup

Total Time: 12 hrs Preparation Time: 1 hr Cook Time: 11 hrs

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 6 ounces pancetta, minced
• 3 onions, minced
• 8 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 3 cups low sodium chicken broth
• 3 cups water
• 1 lb dry great northern beans or 1 lb cannellini beans, picked over, pre-soaked overnight, drained
• 1 parmesan cheese, rind (optional)
• 2 bay leaves
• 1 fresh rosemary sprig
• salt
• pepper
• grated parmesan cheese, for serving

Recipe

• 1 heat oil in a 12-inch skillet over med-high heat until shimmering.
• 2 add pancetta and cook until lightly browned and crisp, about 8 minutes.
• 3 stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
• 4 stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
• 5 stir remaining 2 cups broth, water, soaked beans, parmesan rind, and bay leaves into slow cooker.
• 6 cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
• 7 add rosemary sprig; cover and cook on high until rosemary is fragrant, about 15 minutes.
• 8 discard rosemary, bay leaves, and parmesan rind.
• 9 season with salt and pepper to taste; serve with grated parmesan and additional olive oil.