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Crockpot Tuscan White Bean and Lemon Soup. Because it’s still very much winter.

Crockpot Tuscan White Bean and Lemon Soup | halfbakedharvest.com #soup #slowcooker #crockpot #easy

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!

Crockpot Tuscan White Bean and Lemon Soup | halfbakedharvest.com #soup #slowcooker #crockpot #easy

Crockpot Tuscan White Bean and Lemon Soup | halfbakedharvest.com #soup #slowcooker #crockpot #easy

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…

Crockpot Tuscan White Bean and Lemon Soup | halfbakedharvest.com #soup #slowcooker #crockpot #easy

Crockpot Tuscan White Bean and Lemon Soup

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Calories Per Serving: 322 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 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

Instructions

  • 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. 

Crockpot Tuscan White Bean and Lemon Soup | halfbakedharvest.com #soup #slowcooker #crockpot #easy

Warming soup…with cheese and bread. My kind of Monday night.

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Comments

    1. Hi Tiffany,
      Sure, you could add chicken here, you will want to add in step 1. I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. 5 stars
        This soup is incredible! I added 2 chicken breasts and then shredded it and it tasted perfect. The only thing I did differently was 8 cups of broth instead of 6 because the chicken thickened it up. Thank you! This will be a staple.

        1. Hey Tiffany,
          Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan

  1. 5 stars
    This recipe has been in our winter rotation for years now! Flavorful, filling, healthy and absolutely delicious! Thank you!

  2. This soup is amazing!! Cooked it on the stovetop and used chopped basil instead of pesto. Saving to Pinterest to make for years to come.

    Remember baking is for precision and cooking is for free styling 😉

    1. Hey Sarah,
      Yes, this would be great to freeze. I hope you love the recipe, please let me know how it turns out! xTieghan

  3. Anything different you’d do when making this on the stove rather than the crockpot? Can’t wait to try this!

    1. Hey Annie,
      I would just follow the recipe as is and cook on low for 2-3 hours. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  4. I love your recipes… so happy I signed up to receive your emails! I am always confident they will turn out fabulously. I am cooking this as I write. Sautéed onion and red pepper flakes, added carrots and garlic, sautéed lightly. After a couple of minutes I added the broth, parmesan rind, quinoa & beans- early 😳, I’m finishing in a low oven, hoping the beans are creamy and not overdone when I add the remaining ingredients. The aroma is wonderful.

  5. Hi Tieghan! Love all your recipes so much! Can I make this in a pot?

    We’ve been living off your recipes all winter and just live every single one. Thank you for what you do. We appreciate you so much 💛

    1. Hey Alana,
      You bet! I would cook on the stove top on medium-low for 40-50 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I made a huge batch… we ate all of it and now my husband is asking me to make more for tomorrow. This recipe is THAT good! WOW!!!! Thank you for sharing it with the world!

    1. Hey there,
      In the bowl of your instant pot, combine the chicken stock, quinoa, onion, carrots, pesto, red pepper flakes, sage, and a pinch each of salt and pepper. Add the parmesan rind, lemon juice and zest, kale, and beans. Cover and cook on high pressure for 6-8 minutes. release the steam. Divide the soup among bowls and top with parmesan.
      I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. Are the beans supposed to be put in the crockpot first with all other ingredients to cook for 4-5 hours on low? Or are we supposed to add the beans 30 minutes before serving? The intro and recipe steps call for different things. Thank you!!

    1. Hey Ellie,
      You will want to add the beans 30 minutes before serving. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  8. 4 stars
    Easy to make… love the flavour combination of basil pesto, lemon juice & sage!
    Made fresh bread to accompany it! Such a comfort meal on a cool December evening!

  9. Do you think this soup would taste just as good if you substituted spinach for the Kale?
    Also,what herb could you substitute for the 4 sage leaves? Hope to make this recipe this afternoon!
    Thanks so much,

    1. Hey Joey,
      Yes spinach would be great here and you can really use any herbs that you enjoy. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Elena,
      I would simmer for 2-3 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Katie,
      I would simmer on the stove for 2-3 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. 5 stars
    This is my go to soup, absolutely delicious! I added fresh okra once and even better. So easy to make, you won’t regret it!

  11. 5 stars
    Love this so much. The fresh lemon is my favorite part. I also made this with cut up Italian sausage and it was so much better – but I love Italian Sausage! The sage and the pesto were a great addition. The last time I made it, I didn’t have pesto so I made a quick batch w no pine nuts and threw it in. My kids think it’s a bit spicy but I thought it is perfect. I’d also advise putting the canned beans in for at least an hour. TY

  12. 5 stars
    Made this tonight and it turned out delicious! Light and bright flavors! I was worried the pesto would be overpowering but the amount called for in the recipe turned out perfect. I’ve made several of your recipes now and all of them have been fantastic. Plan on making a few more recipes from your site next week. Thanks for sharing your talent with us!

  13. Really great Apocalypse food, you can sub in what you have on hand. I didn’t have quinoa. But used acini de Pepe pasta. Added pan fried kielbasa slices and served with focaccia bread. Me and kids loved. Thank you for another great recipe!

  14. 5 stars
    We made this for dinner last night, absolutely delicious and very easy. I didn’t have any fresh sage so I just used a bit of dried rubbed sage as a substitute. Even my “kale-skeptical” husband loved it!

  15. 4 stars
    I added some diced squash and traded the kale for rainbow chard because it is what I had on hand, It is a rainy spring day, and this hit the spot perfectly! Simple and clean and yummy.

    1. HI! You can cook on high pressure for 6 minutes in the instant pot. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hey Courtney, I would try cooking everything together on high pressure for 12 minutes. I think that should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  16. 5 stars
    Just found your blog via Rachael O’Brien (LA comedian). This recipe is amazing and I’m super excited to try your other vegetarian recipes!

    1. I am so glad you found it! Thank you so much Ashley! I hope you love all of the recipes you try! xTieghan

  17. 5 stars
    I pinned this recipe when you posted it last winter, and finally made it yesterday. A perfect winter soup. Super easy and so delicious! My daughter asked to take the leftovers in her thermos for lunch today! I will be making this one all winter!

    1. Hey Nicole, I would recommend cooking this on high pressure for 10 minutes, then stirring the beans and greens in after cooking and sautéing for 5 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hey Mary! Spinach will be delicious! What a great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  18. 5 stars
    I made this but instead of quinoa, I used faro. I wanted that little bit of hearty. Very good and I would definitely make it again!

    1. HI Rachel, see below! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      1. In the bowl of your instant pot, combine the chicken stock, quinoa, onion, carrots, pesto, red pepper flakes, sage, and a pinch each of salt and pepper. Add the parmesan rind, lemon juice and zest, kale, and beans. Cover and cook on high pressure for 6-8 minutes. release the steam.

      3. Divide the soup among bowls and top with parmesan. Serve with a hunk of bread.

  19. 5 stars
    This soup was amazing! I love soup all year round and just made this in the midst of a heat wave. Still thoroughly enjoying it (sweating a little with the last bite, lol!) and first time cooking with Parmesan rind! Thanks again looking forward to trying more of your recipes.

  20. 5 stars
    I made the Tuscan bean and lemon soup for a soup carry-in. The crockpot was scraped cleanand four people asked for the recipe. This is a wonderful great tasting soup. Defiinitely a keeper!

  21. 5 stars
    I have made this recipe a few times now and it is always a favourite in my house. The bright flavours of the lemon & zest are perfectly balanced with the parmesan rind and creamy cannelli beans. I love that you can throw it together, walk away and come back to a meal that tastes like you spent hours labouring in the kitchen. This recipe has definitely become a staple for spring and summer!

  22. 5 stars
    This is the most delicious white bean soup I’ve ever had or made and without meat or pork. It’s amazing. And my friends and family loved it too. Thanks!

  23. 5 stars
    Just made this for dinner tonight! It was excellent! A perfect warming soup- healthy with quinoa and beans and tasty! At first when I added the lemon I thought it might be too lemony- but after 30 minutes cooking together the flavors all blended so well together. A great warming soup for a cold March day. Thank you!

  24. Question! Can you make without a crockpot and on the stove? I’m dying to try this recipe tonight, but don’t have time for it to percolate in the crockpot. Let me know 🙂

    1. Hi Alexa! You can simmer the ingredients on the stove top over medium heat until the quinoa is cooked, about 20-30 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! I like to chop the sage. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. OMG, made this soup tonight and quite honestly, one of the best soups I have ever had! So delish! My two 24-year-olds raved and raved about it. Thank you for such a fabulous addition to our winter soup rotation. FYI, I only used one can of beans (long story) and even then had to add a little bit more liquid but it was perfect like that! I also used a blend of quinoa and bulgar just out of preference. You are such a talent and I know when I make a recipe of yours it is sure to be a hit!

    1. HI! The carrots are listed right below the onion. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  26. 5 stars
    Made this a couple days ago and it’s now become a favorite! Quick and easy because of the slow cooker. Yet, a great spicy kick to it and perfect with the parmesan rind in the pot. Had lunch for the week and a side of chunky bread. Perfection!

  27. 5 stars
    I made this yesterday to start off the new year. It was very good, but even better for lunch the following day. I swapped spinach for kale and increased quinoa to 3/4 cup. Next time I would maybe throw in some chicken thighs to cook at the same time and then shred to add even more protein. Thank you for a fun new soup recipe and a good start to 2019!

  28. what mods would i have to do if i was to use a stove top pressure cooker instead. i need to make it quick for a cooking course at my child’s school.

    1. Hey Jessy, I am so sorry but I am not familiar with stove top pressure cookers and I don’t know how best to advise you. Wish I could have helped! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. I would recommend using chicken breast and adding then at the beginning of cooking, then once done cooking, shred the chicken. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  29. 5 stars
    Hi Tieghan! Thank you so much for this recipe! This is my second week in a row making this dish and I’ve really been enjoying eating it throughout the week. Something about the kick from the red pepper flakes and the lemon zest/ juice married with the pesto? Yum!! I sent my mom the recipe too and she’s now on her third week in a row making it.

    Two suggestions I have for your readers or anyone thinking about making this recipe is: #1.) Do NOT skip the parmesan rind. It adds incredible depth of flavor and since you aren’t getting any fat from a meat source in this recipe, you kind of need the rind while cooking. #2) My mom loved the quinoa and thought that she’d add more than the recipe called for. Unfortunately, her second batch turned more into a thick stew because the quinoa soaked up all the lovely broth. Follow the recipe exactly and it’ll turn out amazing every time!!

  30. 5 stars
    This soup is amazing! Such simple ingredients, yet the flavor is so complex. I can see it becoming a staple on my menu.

  31. #1 – Can you sub rice for the quinoa (I can’t have that)? If so, when do you add it?
    #2 – I say Crock Pot, but technically that’s a trademarked brand. Like Kleenex, Bandaids and Vasaline! (Patent lawyers in the family)! You should say Slow Cooker, Facial Tissues, Adhesive Strips, and Petroleum Jelly!

  32. This looks awesome! Did you find that the quinoa absorbed a lot of the broth? Every time I’ve put quinoa in soup and store it in the fridge it becomes more of a stew than a soup.

    1. Hi! Yes, if you are storing the quinoa, I recommend keeping the quinoa separate and adding to your individual bowl just before serving. this way the quinoa does not soak up the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  33. 5 stars
    Amazing, delicious soup! I made this for dinner for my boyfriend and his mother. Paired it with some buttered rosemary toast and a some shoshito peppers for appetizer. So good!

    1. Yes, use 1/4 cup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  34. Looks delish! Question: my father in law insists everything needs meat to taste good (eye roll lol). Any suggestions which meat would be good to toss in this? Thanks!

    1. Hey! I would grilled chicken with fresh Italian herbs and oregano. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  35. 5 stars
    Easy and delicious!! Thanks for this great recipe. Maybe it’s the brand of pesto that I used, but that taste was a little overpowering at first. But I froze my leftovers, and once reheated, it wasn’t overpowering at all 🙂 tastes perfect! Thanks for an easy, healthy meal! I’ll be making this one a lot. Love all your vegetarian recipes, thanks for always coming up with new delicious ones!

  36. This soup is so easy yet so tasty. I’ve made it twice now and both times have been delicious. The Parmesan rind can’t be left out – it adds a great depth of flavor. This recipe made enough for 3 dinners for 2 people, and the flavors developed over time. SO yummy! I’ve made maybe 10 recipes from your site, and every single one has been a hit. Thank you!

  37. 4 stars
    I made this tonight. Delicious!! My husband & little munch loved it!! Real comfort food for a cold snowy spring evening!!

  38. 5 stars
    We are having a whole week of your recipes at our house! Last night we had your Greek sheet pan chicken and tonight we’re having this soup! Tomorrow night we’re having halloumi and noodles. The Greek chicken was a huge hit and I plan to make it again for a friend who just had a baby over this weekend. Thanks for the great recipes!

    1. Awh that is so amazing! I am so glad you loved the chicken and I hope your friend loves it as well! Let me know how this soup turns out for you, Anne! Thank you!

  39. 5 stars
    Made this last night and it surpassed expectations! So easy, delicious and filling. Love the lemony flavor!

    1. This looks great! Any tips for making it in the Instant Pot? I’m still getting the hang of mine.
      Thanks!

  40. 5 stars
    In the midst of our second Nor-easter here in Massachusetts so it was a perfect day to make this soup. You’re right, all it needed was some extra parmesan and some crusty French bread and it was a perfect meal. Feeling cozy…but wishing for Spring!

    1. Do you mean dried sage? If so, I would use 1 teaspoon. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  41. 5 stars
    Great recipe! It is made with mostly pantry ingredients! Perfect! My family usually asks “where’s the meat?” when I serve a vegetable soup, but not this time ! It received rave reviews from all of them!! Thank you!!

  42. 4 stars
    i made this last night and it was amazing, although the quinoa was overcooked. i think it maybe would have been better if it was put in an hour before it was done!

  43. 4 stars
    Just made this tonight! Really warming and delicious. Tastes exactly like you described, bright and light. I followed suit by freezing half of it so that I can enjoy later on in the week.

  44. 5 stars
    Made this soup on a cold Sunday in Colorado. It was super easy, and looked just like the pic. Taste was amazing. loved the lemon.

  45. This is in my crockpot right now. Smells very good. Can you freeze this soup? How about adding sone cooked chicken at the end. Thanks.

    1. HI! Yes, you can freeze and yes, you can add cooked chicken. Sounds great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  46. 5 stars
    Made this in the middle of a snowstorm, and the only ingredient I didn’t have was kale, but I substituted some spinach and it worked very well. The basil pesto (from my garden last summer, frozen), lemon, and parmesan rind were perfect touches. Thanks for another great recipe — it’s a keeper.

    1. Yes! Just simmer everything on the stover over medium-low heat for 40-50 minutes or until the quinoa is soft. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  47. If you wanted to add a protein like chicken or pork.
    At what point would you add it to the crock pot – at the start? And/or what kind would you suggest. Love it as presented and can’t wait to try, but for the meat eaters in my family… they say bring it on… Excited to have found your blog and this recipe. I know what I’m making this weekend and already have most of these ingredients on hand. 🙂
    K of TAF

    1. HI! I would just add the chicken or pork at the beginning of cooking, then shred the meat at the end of cooking. I would personally use chicken breast or thighs. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  48. Just made your crockpot Tuscan white bean/lemon soup! Wow was it good – I added chicken to it as my husband was initially skeptical because a) kale b) no meat. Well he really liked it (I added chicken breast tenderloin cut into bite size pieces when there was 3 hours left of cook time – crock pot 5 hours on low). So here is my question – you said you froze the soup prior to your family trip to South Korea ( how awesome that has been for your brother & entire family!! Congrats!). Did you have any kale in the frozen soup or did you add it after it thawed out? I know I can add more kale to my soup after it thaws but should I pull the kale already in the soup out before I freeze it? Doesn’t seem like it will thaw out to well – kind of tasteless & limp! Appreciate your opinion! Thanks

    1. Hi Trish!! I left the kale in the soup and then froze it. It works beautifully! Kale holds up really well and I dont ever have problems freezing it. That said you can of course add the kale once it’s thawed out too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Also, thank you so much for the kind words!!

  49. Looks tasty and nutritious! I always say slow cooker. That’s what most people say in this part of Canada. Maybe it’s a regional thing. Crockpot was the original brand of slow cooker. The same as how some say Kleenex rather than tissue. ?

  50. 5 stars
    Yes… here in Edmonton (in Alberta, Canada) it’s snowy and cold too. Spring is on my mind, but let’s be real… it won’t REALLY show up until May. Yuck. This soup is just what we need for this cold!

  51. Looks good. i love your recipes and will have to give this one a try! check if the beans shouldn’t be cannellini beans.

    1. The Beans should be cannellini. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  52. I found your blog when you were in South Korea, I was looking for fasting recipes for Lent, for my Eastern Catholic tradition. Then I got distracted by the lamb recipes because I have an opportunity to buy half a lamb when it’s butchered so will need those recipes.

    1. May I ask how you made this in the Instant Pot? Did you put in everything at once and cook pressurized on “soup”? Or something else? Thank you!

  53. Hey Tieghan,
    I love this soup! I like how simple it is, comforting, and somewhat light. 🙂 I usually say crockpot but sometimes say slow cooker. Also, I saw a few recipes for Greek Gigantes with jumbo white beans. Have you heard of it? I think it’s just Lima beans but I could be wrong. I agree that adding the Parmesan rind is key. I have my mom add it to her soups and she loves it. I also had her try a recipe for homemade veggie stock from minimalist baker and she said it was incredible! I recommend it, if you can. The stock also saves all of the kitchen scraps (carrots nubs, celery ends, and onion heels) to be turned into stock later.
    I’m sorry about the cold and the dog. Hopefully this soup will help. Maybe it would be good with warm bread. Do you have any baguette recipes?
    Either way, I’m looking forward to tomorrow’s post and hope you’re staying warm.

    1. Hi I am so glad you like this Kristin! That sounds super yummy as well.. maybe I’ll try it! I do not have any recipes for baguette, sorry about that! I hope you have a great week!

  54. 4 stars
    Some beans should not be used in crock pot reicipies because they have enzymes that will cause upset stomachs if not properly washed and cooked. I think white beans are one of those beans. If you don’t want to cook your beans first used canned beans which are already cooked. Try split peas, very yummy in crock pots too! I put all my leftovers in the pot just to see what I get, and it’s usually better than the original meal.

  55. I always say Crockpot 🙂 And I can relate on the weather, blustery and snowy in Wisconsin today. I’m new to your blog and can’t wait to try some of your recipes, they look and sound delicious!

  56. This is too perfect! I’m also suffering through the Colorado weather, and I was just wishing this weekend that I had a good soup recipe that used quinoa, so this will definitely be on my dinner table this week! Thank you!

    1. Yes, same time as the lemon zest. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  57. Do you have a recipe for the basil pesto? This dish sounds like the perfect thing for the cold, rainy weather I’ve been experiencing lately in Tennessee!

  58. Is this one in the cookbook, or do I need to print it? It looks amazing, and I have all I need stocked in the fridge today! wooohoo.

  59. Mmmhh this soup sounds and looks delicious! You seem very busy, I was wondering who was taking care of the animals while you were all in South Korea? Sending you warmth and sunshine from south of France.

    1. Hi! My neighbor was taking care of them all while the whole family was gone! He is super close with my family so we trusted him to look after them all! Thank you Anaïs!

    1. So sorry! Left it out. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    2. I would also like to know when do you add the lemon juice? Do you put it in with the first ingredients or when you add the lemon zest?

  60. 5 stars
    I don’t care what time of year it is — I can always enjoy soup. I’ve made several soups with a touch of lemon in them. It adds such a fresh taste to the soup. And of course — fresh bread to dunk in the luscious broth.

  61. I know nothing, obviously, about Parmesan cheese. i would guess that I buy a wheel, or a portion of a wheel, of parmesan cheese at the local market, and save the rind for use in this recipe? Sounds totally wonderful and warming soup, just need guidance, I think, on the rind! (What do I do with it after it’s been cooked…do you eat it, dispose of it?) 🙂

    Thanks!

    1. Yes, we typically buy a wedge piece (like a pizza slice) of parmesan and once you have finished the bulk of the cheese, save the rind(s) in a plastic bag in the freezer and then pull it out to put in soups. The remaining cheese melts slowly with the heat of the soup and imparts a deep rich flavor and even thickens the soup a bit You’ll want to pull the rind out before serving so no one gets that in their bowl!

    2. HI! Yes, just buy a wedge of parmesan. It’s a triangle and then has a hard edge. Just ask the cheese counter and they will get it for you! You discard the rind before eating. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂