Tuscan White Bean Soup

Recipe by ratherbeswimmin
READY IN: 12hrs




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