INSTRUCTIONS
1. Trace lid of slow cooker on parchment paper and cut inside of line; set aside.
2. Heat oil in 12" non-stick skillet over medium heat until shimmering.
3. Add pancetta and cook until crisp, 6-8 minutes.
4. Using slotted spoon, transfer pancetta to small bowl and let cool completely; cover and refrigerate until needed.
5. Add onion, celery and carrots to fat in skillet and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer vegetable mixture to slow cooker.
6. Add beans, broth, water, bay leaves, salt and pepper to slow cooker and stir to combine.
7. Gently press the parchment cutout onto surface of stew. Cover and cook until beans are tender, about 6-7 hours on high or 8-9 hours on low.
8. Discard parchment. Stir in kale, tomatoes and rosemary sprig. Cover and cook until kale is fully tender, 30-45 minutes on high.
9. Discard bay leaves and rosemary sprig. Use back of spoon to smash some beans against side of slow cooker to thicken stew, if desired. Stir in pancetta. Serve drizzled with extra oil.
