2poundsRusset potatoespeeled and cut into small chunks
3” hard Parmesan cheese rind
½cuphalf and halftempered**
3cupfresh kalefinely chopped
½cupParmesan cheesefreshly grated
Over medium-high heat, brown pancetta in large skillet for 2 or 3 minutes, stirring occasionally.
To the same skillet, add sausage and cook until browned. Break it up into bite-sized chunks with a spatula while it cooks.
Remove pancetta and sausage from the heat and drain the excess fat from the pan. Transfer to a 5- to 6-quart slow cooker.
In a food processor or blender, puree one can of undrained cannellini beans. Add to slow cooker.
Drain and rinse the other can of cannellini beans and add it to the slow cooker.
To the slow cooker, add 6 cups chicken stock, red pepper flakes, onion, potatoes, and Parmesan cheese rind. Stir to combine. Season with salt and black pepper to taste.
Cover and cook on low for 6-7 hours or high for 3-4 hours. When slow cooker cycle ends, remove lid and add kale, tempered half and half (see notes), Parmesan cheese, and remaining chicken stock. Stir to combine and wait 5-10 minutes to serve (to allow kale to soften).
Tips:To reduce the sodium content, drain and rinse both cans of cannellini beans. If you do this, the can that you add to the food processor or blender will need to be refilled with water (keeping the beans in the can when you refill).Before stirring the half and half into the slow cooker, temper it with a little bit of the hot liquid.