Tuscan White Bean Soup

America's Test Kitchen

• Ready In: 12 hrs
• Serves: 8

Ingredients

• 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

Directions

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.