Crock-Pot Tuscan Bean Soup

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!

Print Recipe

Crock-Pot Tuscan Bean Soup Recipe

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!

Print Recipe Crock-Pot Tuscan Bean Soup Recipe 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!

Rating	Votes: 7 Rating: 3 You: Rate this recipe!
Servings	8Servings
Prep Time	30Minutes
Cook Time	4Hours

Ingredients

• 14 ounces Canned Kidney Beans drained
• 14 ounces Canned Cannellini Beans drained and rinsed
• 3 tablespoons Olive Oil
• 1/2 pound Pancetta diced
• 2 cups Onions diced
• 1 cup Celery diced
• 1 cup Carrots diced
• 4 cloves Garlic sliced
• 14 ounces Canned Diced Tomatoes
• 14 ounces Canned Garbanzo Beans drained and rinsed
• 2 quarts Chicken Stock
• 2 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme
• 1 sprig Fresh Oregano
• 1 whole Bay Leaf
• 1 teaspoon Red Chili Flakes
• 1/2 teaspoon Freshly Ground Black Pepper
• Kosher Salt to taste

Servings: Servings

Ingredients 14 ounces Canned Kidney Beans drained 14 ounces Canned Cannellini Beans drained and rinsed 3 tablespoons Olive Oil 1/2 pound Pancetta diced 2 cups Onions diced 1 cup Celery diced 1 cup Carrots diced 4 cloves Garlic sliced 14 ounces Canned Diced Tomatoes 14 ounces Canned Garbanzo Beans drained and rinsed 2 quarts Chicken Stock 2 sprigs Fresh Rosemary 3 sprigs Fresh Thyme 1 sprig Fresh Oregano 1 whole Bay Leaf 1 teaspoon Red Chili Flakes 1/2 teaspoon Freshly Ground Black Pepper Kosher Salt to taste Servings: Servings

Rating Votes: 7 Rating: 3 You: Rate this recipe! Servings 8Servings Prep Time 30Minutes Cook Time 4Hours

Instructions

1. In a large skillet heat the olive oil and the pancetta until the pancetta is slightly crispy.
2. With a slotted spoon remove the pancetta from the pan and add the onion, celery, carrots and garlic and cook until softened and the onion is starting to turn translucent. About 5 minutes.
3. Add the cooked vegetable mixture and the pancetta as well as the drippings from the pan into the bottom of a 6 quart or larger slow cooker.
4. Add the remaining ingredients and cover and cook on LOW for 4 hours.
5. 30 minutes prior to serving add in 2 heads of washed and chopped kale if so desired.

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