Tuscan White Bean Soup - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for serving
6 ounces pancetta, minced
3 onions, minced
8 garlic cloves, minced
1/4 teaspoon red pepper flakes
3 cups low sodium chicken broth
3 cups water
1 lb dry great northern beans or 1 lb cannellini beans, picked over, pre-soaked overnight, drained
1 parmesan cheese, rind (optional)
2 bay leaves
1 fresh rosemary sprig
salt
pepper
grated parmesan cheese, for serving

Preparation

Heat oil in a 12-inch skillet over med-high heat until shimmering.
Add pancetta and cook until lightly browned and crisp, about 8 minutes.
Stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, and bay leaves into slow cooker.
Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Add rosemary sprig; cover and cook on HIGH until rosemary is fragrant, about 15 minutes.
Discard rosemary, bay leaves, and Parmesan rind.
Season with salt and pepper to taste; serve with grated Parmesan and additional olive oil.