Slow-Cooker Tuscan White Bean Stew | America's Test Kitchen

Ingredients

• 3 tablespoons extra-virgin olive oil , plus extra for drizzling
• 6 ounces pancetta , cut into 1/4-inch pieces
• 1 onion , chopped fine
• 2 celery ribs , cut into 1/2-inch pieces
• 2 carrots , peeled and cut into 1/2-inch pieces
• 8 garlic cloves , smashed and peeled
• 1 pound (2 1/2 cups) dried cannellini beans , picked over and rinsed
• 4 cups chicken broth
• 4 cups water
• 2 bay leaves
• 2 teaspoons Salt
• 1/2 teaspoon pepper
• 8 ounces kale , stemmed and cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes , drained
• 1 sprig fresh rosemary