Tuscan White Bean Soup

SLOW-COOKER TUSCAN WHITE BEAN SOUP

Serves 6 to 8.   From The Best Make-Ahead Recipe.

For a more authentic soup, place a small slice of lightly toasted Italian bread in the bottom of each bowl and ladle the soup over it. If you can’t find pancetta, substitute 6 ounces bacon, finely minced.

PREP-AHEAD TIPS: Store the following ingredients separately:
1. Cook the pancetta and onion mixture as described in step 1, then transfer it to an airtight container and refrigerate.
2. Pick over, rinse, and soak the cannellini beans (drain before cooking).

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)

INSTRUCTIONS

1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the pancetta and cook until golden, about 10 minutes. Stir in the onions, garlic, and 1/4 teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.
2. 2. Transfer the pancetta and onion mixture to the slow cooker insert and stir in the water, broth, beans, Parmesan rind (if using), bay leaves, and pepper flakes until evenly combined. Cover and cook on low until the beans are tender, 10 to 12 hours. (Alternatively, cover and cook on high for 8 to 9 hours.)
3. 3. Add the rosemary sprig, cover, and continue to cook until lightly fragrant, about 15 minutes longer. Remove and discard the bay leaves, rosemary, and Parmesan rind (if using). Season the soup with salt and pepper to taste, and serve, sprinkling individual portions with the Parmesan and olive oil (if desired).
4. ALTERNATIVE VEGAN:  Drop cheese and pancetta.  Add an onion, puree the cooked beans before beginning, add 2 c. chopped tomatoes, 8 leaves sage instead of Rosemary.