In a skillet, brown the sausage, onion, and pancetta in oil.
Cook for 5 minutes until the onions are soft.
Add all of the ingredients to your slow cooker.
Cover and cook on high for 4-5 hours or low 6-8 hours.
You can use leeks or onions in this recipe. I rinsed the cannellini beans before adding to the slow cooker.
This soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
To make stovetop:Heat the oil in a soup pot and add the onion, sausage, and pancetta. Cook for 5 minutes. Add the rest of the ingredients, cover, and bring to a boil. Boil for 8 minutes then reduce the heat to simmer and cook 20 minutes until the potatoes are soft.