Prep 20 mins
Cook 10 hrs
Real comfort food; even better when it's reheated the next day -- if you have any left.
- 1 tablespoon olive oil
- 3 ounces pancetta, finely chopped or 3 ounces prosciutto, if you can't find pancetta
- 1 large red onion, peeled and diced
- 4 garlic cloves, minced
- 1 large potato, peeled and grated
- 1 tablespoon dried rosemary
- 1⁄4 cup loosely packed fresh parsley leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (28 ounce) can tomatoes, undrained
- 2 (19 ounce) cans white kidney beans, drained and rinsed
- In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker.
- Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
- Reduce heat to medium and add onion to pan; cook, stirring, often softened.
- Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
- Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes.
- Add mixture to slow cooker, along with the beans.
- Stir well, then add just enough water to barely cover mixture.
- Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly.
- If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low.
Oh, my! This really IS the ultimate comfort food! I asked DH if I should make it again, and his response? "Yes. Every night, if you want to." High praise, indeed! This dish will be making a regular appearance on our table this fall and winter. Followed the recipe exactly, added fresh shredded parm, s&p before serving. YUM!
When I saw the title of this recipe, I knew I had to make it. Since I'm a vegetarian, I subbed some extra beans for the meat and added about 1/2 t liquid smoke. My husband put soy sauce in his, and said it was great. I'll kick up the garlic next time, and maybe add some celery or carrots.
Delicious soup for an evening at home by the fire! I used prosciutto, but would recommend adding it about 1/2 hour before serving on low or 1/4 hour on high.