Tuscan White Bean Soup

• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 6 ounces pancetta, minced
• 3 onions, minced
• 8 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 3 cups low sodium chicken broth
• 3 cups water
• 1 lb dry great northern beans or 1 lb cannellini beans, picked over, pre-soaked overnight, drained
• 1 parmesan cheese, rind (optional)
• 2 bay leaves
• 1 fresh rosemary sprig
• salt
• pepper
• grated parmesan cheese, for serving

1. Heat oil in a 12-inch skillet over med-high heat until shimmering.
2. Add pancetta and cook until lightly browned and crisp, about 8 minutes.
3. Stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
4. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
5. Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, and bay leaves into slow cooker.
6. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
7. Add rosemary sprig; cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
8. Discard rosemary, bay leaves, and Parmesan rind.
9. Season with salt and pepper to taste; serve with grated Parmesan and additional olive oil.

extravirgin olive oil, pancetta, onions, garlic, red pepper, chicken broth, water, beans, parmesan cheese, bay leaves, rosemary, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/tuscan-white-bean-soup-471092 (may not work)