1. In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker. 2. Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step. 3. Reduce heat to medium and add onion to pan; cook, stirring, often softened. 4. Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute. 5. Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes. 6. Add mixture to slow cooker, along with the beans. 7. Stir well, then add just enough water to barely cover mixture. 8. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours, until mixture is hot and bubbly. 9. If using the prosciutto, stir in about 30 minutes before serving if cooking on High, or 1 hour before serving if cooking on Low. ---------------------------------------------------------------------------
Nutrition
Ingredients
