Tuscan Bean Soup Recipe

Ingredients

2 tbsp. olive oil
4 oz. pancetta, diced
1 large onion, diced
2 large carrots, diced
3 celery ribs, diced
3 garlic cloves, diced
1 cup white wine
2 (15 oz.) cans cannellini beans
1 pound kale, roughly chopped
2 tsp. fresh sage, minced
2 tsp. fresh rosemary, minced
3 cups chicken broth
3 oz. parmesan cheese

Preparation

Step 1

In a large skillet, cook the pancetta until brown and crispy; transfer to a bowl.
Add the olive oil in the same skillet over medium heat, sauté the onion, carrot, celery, and garlic for 5 minutes; deglaze the pan with white wine.
Transfer the pancetta, vegetables, and remaining ingredients except the parmesan cheese and kale to the slow cooker. Cook on low for 5 1/2 hours.
Add the kale the last 30 minutes of cooking time; check for seasoning and garnish each serving with parmesan cheese.