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