Slow-Cooker Tuscan White Bean Soup

Name: Slow-Cooker Tuscan White Bean Soup
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, vegetable oil; 6 ounces, pancetta, minced; 3 , medium onions, minced; 8 , medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons); , Salt; 3 cups, water; 3 cups, low-sodium chicken broth; 1 pound, dried cannellini beans (2 1/4 cups), picked over, rinsed, soaked overnight, and drained; 1 , Parmesan cheese rind (optional); 2 , bay leaves; 1/2 teaspoon, red pepper flakes; 1 sprig, fresh rosemary; , Ground black pepper; , Grated Parmesan cheese (for serving, optional); , Extra-virgin olive oil (for serving, optional)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Beans
Slow Cooker
Soups

Tuscans traditionally cooked white beans in a wine bottle tucked into the dying embers of their kitchen fires. We wanted to translate the dish to a slightly more convenient cooking vessel, a slow cooker.

SERVES 6 to 8

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