A fine recipe from Cook’s Country — lots of umami (even more if you grate some Parmesan on top!). Cooks recommends Lacinato kale, but curly or even baby kale works just fine. The parchment paper helps the beans cook evenly.
Slow Cooker Tuscan Bean Soup with Kale
3 tablespoons extra-virgin olive oil, plus extra for drizzling
6 ounces pancetta, cut into 1/4-inch pieces
1 onion, chopped fine
2 celery ribs, cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
8 garlic cloves, smashed and peeled
1 pound (2 1/2 cups) dried cannellini beans, picked over and rinsed
4 cups chicken broth
4 cups water
2 bay leaves
2 teaspoons Salt
1/2 teaspoon pepper
8 ounces kale, stemmed and cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes, drained
1 sprig fresh rosemary
Trace lid of slow cooker on parchment paper and cut just inside of outline; set aside. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add pancetta and cook until crispy, 6 to 8 minutes. Using slotted spoon, transfer pancetta to small bowl and let cool completely; cover and refrigerate until needed.
Add onion, celery, and carrots to fat in skillet and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer vegetable mixture to slow cooker.
Add beans, broth, water, bay leaves, salt, and pepper to slow cooker; stir to combine. Gently press parchment cutout onto surface of stew. Cover and cook until beans are tender, 6 to 7 hours on high or 8 to 9 hours on low.
Discard parchment. Stir in kale, tomatoes, and rosemary sprig. Cover and cook until kale is fully tender, 30 to 45 minutes on high.
Discard bay leaves and rosemary sprig. Use back of spoon to mash some beans against side of slow cooker to thicken stew, if desired. Stir in pancetta. Serve, drizzled with extra oil.
