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!
In a large skillet heat the olive oil and the pancetta until the pancetta is slightly crispy.
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.
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.
Add the remaining ingredients and cover and cook on LOW for 4 hours.
30 minutes prior to serving add in 2 heads of washed and chopped kale if so desired.