Crockpot Tuscan White Bean and Lemon Soup.
Crockpot Tuscan White Bean and Lemon Soup. Because it’s still very much winter.
Listen, I know the month of March is nearing fast, and that some of you may have Spring on the mind, but let’s just be real, it’s still very cold outside.
Or at least, it’s cold here in Colorado, with blustery winds and snow. More wind than snow, but just very cold. I hate to talk about weather, but I mean, come on, is anyone else having similar weather?
I’m putting an emphasis on the weather because I’ve been spending a lot of time outside milking the goats, collecting chicken eggs, supplying both the chickens and goats with food and water, walking the dog, walking the dog some more…because he’s a puppy and his energy level is too much.
All in the wind. And the cold. And the blowing snow.
Totally making it sound way worse than it is, but I think you get the point.
Cold temps, wind, and snow all mean one thing….cozy food. Soups, pastas, and basically anything warm all work. Enter this soup. It’s cozy, yet still light enough to serve as a healthy dinner and fresh enough to transition us all the way into spring…plus it’s easy. Basically, the all around perfect soup!
Here’s how this recipe works. Throw everything into your crockpot, set the time, and leave. Just before serving, stir in some kale and dinner is done.
So simple, so easy, so so super good, and you know, pretty healthy too.
Question: do you say crockpot or slow cooker…I like the word crockpot, but I’m super curious to know what you guys say?
Traditionally in a Tuscan style soup, there will be some kind of meat, most of the time pork. I wanted to keep this soup mostly loaded with veggies, so to give the broth added flavor, I threw in a parmesan rind. I promise, this is the key to this recipe. The rind adds so much flavor without having to add in a million other ingredients. A little tip, when working with fresh parmesan wedges, save the rinds and freeze them. Then use them to make extra flavorful tomato sauces, soups, and stocks.
I also flavored the soup with basil pesto and plenty of lemon to highlight the flavors of the parmesan and give the soup a light, flesh flavor.
To keep the recipe simple and easy, I used my favorite pantry staple, canned cannelloni beans. But if you wanted to make the soup with dry beans, just soak about one or two cups of white beans overnight in water, then drain, and add to the crockpot with all the other ingredients.
Oh, and for added protein…ok and carbs, I also added quinoa. Hey, gotta get those healthy carbs in.
I made this soup before I left for South Korea, but ended up freezing it, since no one was going to be home to eat it. upon returning, I realized what a great idea it is to have frozen soups on hand. It makes for such easy lunches and dinners. Plus, I’m the only one around here who likes white beans, so having this particular soup on hand is working out pretty nicely.
Just one thing? Be sure to serve the soup topped with plenty of fresh shaved parmesan and a hunk of crusty bread. It’s truly the only way to enjoy this bowl of soup.
And maybe a glass of wine, if that’s your thing…
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crockpot Tuscan White Bean and Lemon Soup
Cuisine: American, Italian
Keyword: bean soup, slow cooker soup
This soup is cozy, yet still light enough to serve as a healthy dinner and fresh enough to transition us all the way into spring...plus it's easy. Basically, the all around perfect 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 and pepper
- 1 parmesan rind
- 3 tablespoons lemons juice + 1 tablespoon lemon zest
- 2 cups roughly torn Tuscan kale
- 2 cans (14 ounces) cans cannelloni beans, drained
- grated parmesan, for serving
1. In the bowl of your crockpot, combine the chicken stock, quinoa, onion, carrots, pesto, red pepper flakes, sage, and a pinch each of salt and pepper. Add the parmesan rind. Cover and cook on low for 4-5 hours or high for 2-3 hours.
2. About 30 minutes before serving, stir in the lemon juice and zest, kale, and beans.
3. Divide the soup among bowls and top with parmesan. Serve with a hunk of bread.
Warming soup…with cheese and bread. My kind of Monday night.
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