Slow-Cooker Tuscan White Bean Stew
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
ADVERTISEMENT