There’s something magical about a warm bowl of soup, especially when it’s simmered to perfection in your trusty crockpot. This Crockpot Tuscan White Bean and Lemon Soup is a delightful blend of hearty ingredients, bringing together the creamy texture of white beans, the zesty brightness of lemon, and the earthy flavor of Tuscan kale. Perfect for a cozy dinner or a meal prep for the week, this recipe will quickly become a favorite in your household.
Imagine walking into your kitchen after a long day, the aroma of simmered broth wafting through the air, and knowing that dinner is ready and waiting for you. This recipe is not just easy to prepare; it’s also packed with wholesome ingredients that nourish the body and soul.
What Makes This Recipe Special
This soup combines the richness of cannellini beans with a touch of brightness from fresh lemon juice and zest. The addition of quinoa adds a nutritious twist, making the soup not only hearty but also filling. The slow-cooking process allows the flavors to meld beautifully, creating a comforting dish that warms you from the inside out. Plus, it’s a versatile recipe that can be adjusted to fit various dietary preferences.
What You’ll Gather
- 6 cups low-sodium chicken or veggie stock
- 1/2 cup uncooked quinoa
- 1 small sweet onion, chopped
- 2 carrots, chopped
- 1/4 cup basil pesto
- 1/2 teaspoon crushed red pepper flakes
- 4 sage leaves
- Kosher salt and pepper to taste
- 1 parmesan rind
- 3 tablespoons lemon juice + 1 tablespoon lemon zest
- 2 cups roughly torn Tuscan kale
- 2 cans (14 ounces) cannellini beans, drained
- Grated parmesan, for serving
Kitchen Gear Checklist
- Crockpot: Essential for slow cooking.
- Cutting board: For chopping vegetables.
- Knife: A sharp knife makes prep easier.
- Measuring cups and spoons: To ensure accurate measurements.
- Wooden spoon: For stirring your ingredients.
Crockpot Tuscan White Bean and Lemon Soup: From Prep to Plate
Step 1: Prep Your Ingredients
Start by gathering all your ingredients. Chop the sweet onion and carrots, and measure out the quinoa and pesto. This step will make the cooking process smoother and more enjoyable.
Step 2: Combine Ingredients in the Crockpot
In your crockpot, combine the low-sodium chicken or veggie stock, uncooked quinoa, chopped onion, carrots, basil pesto, crushed red pepper flakes, sage leaves, and the parmesan rind. Stir to mix everything well.
Step 3: Season and Cook
Add kosher salt and pepper to taste. Cover the crockpot and cook on low for about 6-8 hours, or on high for 3-4 hours. The longer you cook, the more the flavors will develop.
Step 4: Add Greens and Beans
About 30 minutes before serving, stir in the Tuscan kale and drained cannellini beans. This will allow the kale to wilt and the beans to heat through without becoming mushy.
Step 5: Finish with Lemon
Just before serving, add the fresh lemon juice and zest. This step brightens the soup and adds a refreshing zing that complements the other flavors beautifully.
Step 6: Serve and Enjoy
Ladle the soup into bowls, and top with grated parmesan for an extra savoriness. Serve with crusty bread or a light salad for a complete meal.
Tailor It to Your Diet
- Vegetarian/Vegan: Use vegetable stock and skip the parmesan rind for a fully plant-based version.
- Gluten-Free: This recipe is naturally gluten-free, so enjoy it without worry.
- Protein-Packed: For a heartier soup, add shredded rotisserie chicken or cooked sausage.
- Low-Carb: Substitute quinoa with cauliflower rice for a low-carb alternative.
Flavor Logic
The combination of the creamy cannellini beans and the nutty flavor of quinoa creates a satisfying base for this soup. The addition of basil pesto infuses a herby richness, while the lemon juice and zest brighten up the dish, making it feel fresh and lively. The crushed red pepper flakes add just the right amount of heat, and the sage leaves deepen the flavor profile, making this soup a deliciously complex yet comforting dish.
Best Ways to Store
Store any leftover Crockpot Tuscan White Bean and Lemon Soup in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. It will keep well in the freezer for up to 3 months. Reheat on the stove or in the microwave, adding a splash of water or stock if the soup thickens too much during storage.
Quick Q&A
Can I make this soup on the stovetop instead?
Yes! Simply sauté the onion and carrots in a large pot, then add the remaining ingredients (except kale and beans) and bring to a boil. Reduce heat and simmer for about 30-40 minutes, then add the kale and beans as directed.
Can I use other types of beans?
Absolutely! Feel free to substitute with great northern beans, navy beans, or even chickpeas if you prefer. Each will bring a unique flavor and texture to the soup.
How can I make this soup creamier?
For a creamier version, you can blend a portion of the soup before adding the kale and beans. Alternatively, stir in a splash of coconut milk or cream just before serving for added richness.
What can I serve with this soup?
This soup pairs beautifully with crusty bread, a fresh green salad, or even zesty lemon chicken orzo soup with dill for a more filling meal.
That’s a Wrap
This Crockpot Tuscan White Bean and Lemon Soup is truly a bowl of comfort that brings warmth and joy to any meal. With its rich flavors, wholesome ingredients, and easy preparation, it’s perfect for busy weeknights or a leisurely weekend cooking session. Whether you’re enjoying it by itself or with your favorite sides, this soup is sure to delight your taste buds and nourish your soul. So grab your crockpot, gather your ingredients, and let the magic happen. Your future self will thank you!
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Crockpot Tuscan White Bean and Lemon Soup.
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Chop the sweet onion and carrots, and measure out the quinoa and pesto. This step will make the cooking process smoother and more enjoyable.
- In your crockpot, combine the low-sodium chicken or veggie stock, uncooked quinoa, chopped onion, carrots, basil pesto, crushed red pepper flakes, sage leaves, and the parmesan rind. Stir to mix everything well.
- Add kosher salt and pepper to taste. Cover the crockpot and cook on low for about 6-8 hours, or on high for 3-4 hours. The longer you cook, the more the flavors will develop.
- About 30 minutes before serving, stir in the Tuscan kale and drained cannellini beans. This will allow the kale to wilt and the beans to heat through without becoming mushy.
- Just before serving, add the fresh lemon juice and zest. This step brightens the soup and adds a refreshing zing that complements the other flavors beautifully.
- Ladle the soup into bowls, and top with grated parmesan for an extra savoriness. Serve with crusty bread or a light salad for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months; reheat adding a splash of water or stock if needed.
- For a creamier texture, blend a portion of the soup before adding the greens and beans.
