5.0
(6)
Your folders
Your folders

Export 15 ingredients for grocery delivery
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.
Your folders

495 viewseatwithclarity.com
5.0
(18)
20 minutes
Your folders

269 viewskarenskitchenstories.com
1 hours, 30 minutes
Your folders

413 viewssipandfeast.com
4.9
(20)
45 minutes
Your folders

324 views12tomatoes.com
4.6
(8)
25 minutes
Your folders

694 viewsasimplepalate.com
5.0
(13)
45 minutes
Your folders

199 viewsmakingthymeforhealth.com
5.0
(6)
15
Your folders

353 viewsdinneratthezoo.com
5.0
(20)
20 minutes
Your folders
88 viewsfoodfolksandfun.net
Your folders

182 viewschoosingchia.com
5.0
(9)
20 minutes
Your folders

216 viewsiamhomesteader.com
5.0
(29)
Your folders
131 viewsfoodtalkdaily.com
8 hours
Your folders

4 viewsaskchefdennis.com
5.0
(39)
40 minutes
Your folders

252 viewskitchentreaty.com
4.5
(2)
30 minutes
Your folders

729 viewsloveandlemons.com
50
Your folders

277 viewsbarefootcontessa.com
Your folders
![Tuscan White Bean Soup [Ribollita]-image](https://www.thehealthymaven.com/wp-content/uploads/2013/09/tuscan-soup-8-225x225.jpg)
528 viewsthehealthymaven.com
35 minutes
Your folders

422 viewsveggiesociety.com
4.9
(11)
30 minutes
Your folders

516 viewskalejunkie.com
5.0
(12)
15 minutes
Your folders

187 viewsgypsyplate.com
4.9
(12)
45 minutes