This recipe for Crock-Pot Tuscan Bean Soup is one that we made at school where my children are learning how to make a healthy and delicious meals. This recipe is full of wonderful Italian flavor not to mention all the healthy vegetables and beans too!
Crock-Pot Tuscan Bean Soup
The key ingredient in this recipe is pancetta, an Italian bacon that is salt cured with various spices. Unlike regular bacon, pancetta is not smoked. It is also usually a bit leaner, with less fat than regular bacon, thus the reason why I cooked it in some lovely olive oil.
If you want to up the nutrition content of this recipe you can take a couple heads of fresh kale, wash them well and roughly chop them into bite sized pieces. Adding the prepared kale to the soup near the end of the cooking time. Just enough time to let the kale cook down and wilt into the hot soup in the slow cooker.
I like to serve this hearty soup with sliced and toasted crusty French bread. That is all that is needed to make a satisfying meal that hits the spot on any day of the week!
I am sure it will be a big hit at your dinner table!