Tuscan White Bean, Kale, Pancetta, and Polenta Soup

Dried Beans

1. If you're using canned beans, skip this step. After soaking overnight, follow the directions on the bag on how to cook them and add a crushed garlic, sage, salt, and pepper to the water. Drain, remove the sage, and set aside when finished.

Tuscan White Bean, Kale, Pancetta, and Polenta Soup

1. So we’re going to start off with some olive oil in a hot pan. a good drizzle should be enough, you can add more after if needed.
2. Add the diced shallots (or onion) into the pot and let it sweat for a bit before adding in your garlic.
3. Next add the pancetta and let it cook up to your desired level of crispiness before adding the carrots and celery.
4. Continuously stirring, wait for the vegetables to soften. Season with salt and pepper. 
5. Next add in your kale, then slowly add your stock, water, and beans. Bring the pot up to a boil and let it simmer until the kale is tender. (I added the liquid in stages to avoid an overflow)
6. Slowly add as much or as little polenta as you'd wish until the soup is your desired level of thickness. It can be closer to porridge texture or liquidly - it's up to you. 
7. Optional: serve with a drizzle of olive oil, some black pepper, and some cheese on top.

Slow Cooker Method

1. Add everything minus the kale into the slow cooker.
2. Cook on high for 6 hours or low for 8 hours. When ready to serve, stir in the kale.