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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 white bean 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 tuscan white bean 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 cheese 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 fresh lemon juice to highlight the flavors of the parmesan and give the soup a light, fresh flavor.
To keep the recipe simple and easy, I used my favorite pantry staple, canned cannellini beans. But if you wanted to make the soup with dried beans, just soak about one or two cups of white beans overnight in water or chicken broth, then drain, and add to the crockpot with all the other ingredients. You could also use navy beans, great northern beans, or white kidney beans.
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 in an airtight container, 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Warming soup…with cheese and bread. My kind of Monday night.
Do you happen to have cooking instructions for the instant pot for this one?
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 ??
This soup sounds amazing! Can’t wait to make it. My family is not found of kale…can I use spinach?
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 ???
Made this soup last night and my husband gave it a 10 out of 10. It was delicious!
Thank you Gretchen! xTieghan
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!
Thank you Donna! I am so happy to hear that you loved this! xTieghan
So easy and perfect for meal prep.
Thank you Ann! I am so glad this turned out so well for you! xTieghan
Hi! Can you please post instructions for making this in the instant pot?
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.
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.
Thank you so much Martina! I am so glad you loved this! xTieghan
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!
This is so great to hear! Thank you Linda! xTieghan
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!
That is so amazing! Thank you so much Jessica! xTieghan
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!
Thank you Virginia! I am so happy to hear that! xTieghan
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!
Thank you Margaret! xTieghan
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 🙂
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
I had made the Crockpot white bean Tuscan soup today. Delicious.
Thank you Kelli! xTieghan
Looks delicious, can’t wait to make it! How do you prepare the sage leaves? Chop them or leave whole? Thanks!
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
I really enjoyed this soup! Very good and healthy too!
Thank you so much Joanne! xTieghan