Slow-Cooker Tuscan White Bean Stew

Name: Slow-Cooker Tuscan White Bean Stew
Yield: Serves 6 to 8
Ingredients: 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

Main Courses
Beans
Slow Cooker
Stews

By Katie Leaird ･ Appears in Cook's Country October/November 2016

This rustic Italian dish can take all day to prepare, so we outsourced it to the slow cooker.

SERVES 6 to 8

TIME 6½ to 7½ on high, or 8 to 9 hours on low, plus 30 minutes on high

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