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Cozy Slow Cooker Tuscan White Bean Soup Recipe with Kale and Pancetta

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A hearty and comforting Tuscan white bean soup slow-cooked with kale and pancetta, delivering rich, layered flavors perfect for cozy nights.

Ingredients

Scale
  • 1 ½ cups dried cannellini beans, soaked overnight (or 3 cans, rinsed for a shortcut)
  • 4 ounces diced pancetta (bacon can be a substitute but pancetta is preferred)
  • 4 cups chopped Tuscan kale, ribs removed (curly kale works too)
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups low-sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • Optional: A splash of fresh lemon juice or red wine vinegar before serving

Instructions

  1. If using dried cannellini beans, soak them overnight in plenty of cold water. Drain and rinse before cooking. If using canned beans, reduce cooking time by an hour.
  2. In a skillet over medium heat, cook diced pancetta until crispy and browned, about 6-8 minutes. Transfer pancetta to a paper towel-lined plate, leaving rendered fat in the skillet.
  3. Add olive oil if needed to the skillet, then sauté chopped onion, carrots, and celery for 5 minutes until softened and fragrant. Add minced garlic and cook for another minute.
  4. Transfer sautéed vegetables and pancetta fat to the slow cooker. Add soaked beans, cooked pancetta, kale, chicken broth, dried thyme, rosemary, bay leaves, and a pinch of salt and pepper. Stir gently to combine.
  5. Cover and cook on low for 5-6 hours, or until beans are tender but not mushy. If using canned beans, cook for 3-4 hours.
  6. Remove bay leaves. Taste and adjust salt and pepper. Stir in a splash of lemon juice or red wine vinegar just before serving for brightness.

Notes

Soak dried beans overnight for even cooking and to avoid gritty texture. Render pancetta first to add smoky depth and fat for sautéing vegetables. Add kale late if you prefer firmer greens. Adjust salt gradually due to pancetta and broth saltiness. Stir gently during the last hour to prevent beans from sticking. For vegetarian version, omit pancetta and use smoked paprika and vegetable broth.

Nutrition

Keywords: slow cooker soup, Tuscan soup, white bean soup, kale soup, pancetta soup, hearty soup, easy slow cooker recipe, comfort food

Find it online: https://tablemira.com/cozy-slow-cooker-tuscan-white-bean-soup-recipe-with-kale-and-pancetta/