Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in a 12-inch skillet over med-high heat until shimmering. add pancetta and cook until lightly browned and crisp, about 8 minutes. stir in onions, garlic, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes. stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker. stir remaining 2 cups broth, water, soaked beans, parmesan rind, and bay leaves into slow cooker. cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high. add rosemary sprig; cover and cook on high until rosemary is fragrant, about 15 minutes. discard rosemary, bay leaves, and parmesan rind. season with salt and pepper to taste; serve with grated parmesan and additional olive oil.

Target recipe: cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot.