Rinse and sort through your beans

If you are using Cannellini Beans, which are also known as White Kidney Beans, boil your beans for at least 10 to 30 minutes. See Note 1. The beans can boil while you prepare the rest of the ingredients.

Heat the olive oil over medium heat and add the pancetta or bacon. Saute for 4 to 5 minutes until bacon is lightly browned.

Add the onions, carrots, celery, and garlic and cook over medium-low for 10 minutes until the vegetables are tender. Stir occasionally.

Transfer the cooked bacon, onions, carrots, celery, and garlic to the slow cooker.

Add the beans, tomato paste, parmesan rind, bay leaves, salt, pepper, and broth or stock.

Set the crockpot or slow cooker to low and cook for seven to nine hours or high for four to five hours. (See Note 2)

Stir in kale and rosemary. Add water or more broth to thin the soup.

This soup will stay in your warm setting for one to two hours.

Rinse and sort through your beans

In a large pot or Dutch Oven, heat the olive oil over medium heat and add the pancetta or bacon. Saute for 4 to 5 minutes until bacon is lightly browned.

Add the onions, carrots, celery, and garlic and cook over medium-low for 10 minutes until the vegetables are tender. Stir occasionally.

Add the beans, tomato paste, parmesan rind, bay leaves, salt, pepper, broth, or stock, and bring to a boil.

Lower the heat and simmer, partially covered, for 1 hour and 30 minutes. Stir occasionally, scraping the bottom of the pot. Test the beans to determine doneness.

Once done, remove from heat, remove bay leaf and stir in kale and rosemary.

Cover the pot and let sit for 15 minutes. Add water or more broth to thin the soup.