CrockPot Tuscan Bean Soup
Ingredients
14 ounces Canned Kidney Beans (drained)
14 ounces Canned Cannellini Beans (drained and rinsed)
3 tablespoons Olive Oil
½ pound Pancetta (diced)
2 cups Onions (diced)
1 cup Celery (diced)
1 cup Carrots (diced)
4 cloves Garlic (sliced)
14 ounces Canned Diced Tomatoes
14 ounces Canned Garbanzo Beans (drained and rinsed)
2 quarts Chicken Stock
2 sprigs Fresh Rosemary
3 sprigs Fresh Thyme
1 sprig Fresh Oregano
1 whole Bay Leaf
1 teaspoon Red Chili Flakes
½ teaspoon Freshly Ground Black Pepper
Kosher Salt (to taste)
Directions
In a large skillet heat the olive oil and the pancetta until the pancetta is slightly crispy.
With a slotted spoon remove the pancetta from the pan and add the onion, celery, carrots and garlic and cook until softened and the onion is starting to turn translucent. About 5 minutes.
Add the cooked vegetable mixture and the pancetta as well as the drippings from the pan into the bottom of a 6 quart or larger slow cooker.
Add the remaining ingredients and cover and cook on LOW for 4 hours.
30 minutes prior to serving add in 2 heads of washed and chopped kale if so desired.
