Step 1

Place everything except for the kale, pancetta, and Parmesan into a Crock-Pot insert. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.

Step 2

30 minutes before you serve the soup, stir in the kale and place the lid back onto the Crock-Pot.

Step 3

Add the pancetta to a 10-inch skillet and cook over medium heat until crispy, about 4 minutes. Move pancetta to a paper-towel-lined plate to drain.

Step 4

Ladle the soup into bowls, sprinkle with pancetta and parmesan and serve.