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Ultimate Crockpot Tuscan White Bean and Lemon Soup. recipe image

Crockpot Tuscan White Bean and Lemon Soup.

This Crockpot Tuscan White Bean and Lemon Soup is a cozy, flavorful dish that simmers to perfection!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 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 to taste
  • pepper to taste
  • 1 parmesan rind
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 cups Tuscan kale roughly torn
  • 2 cans (14 ounces) cannellini beans drained
  • Grated parmesan for serving

Equipment

  • Crockpot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.