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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!
Servings Prep Time
8people 30minutes
Cook Time
4hours
Servings Prep Time
8people 30minutes
Cook Time
4hours
Ingredients
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 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.
Nutrition Information
There is no Nutrition Label for this recipe yet.
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