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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 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…
Crockpot Tuscan White Bean and Lemon Soup
Servings: 6 servings
Calories Per Serving: 1232 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Warming soup…with cheese and bread. My kind of Monday night.
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!
I am so happy you like this one! Thank you Jess! xTieghan
Don’t you mean cannellini beans? Cannelloni is a pasta dish.
Hi Melissa! Yes! Sorry about that, I will fix it! xTieghan
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
Thank you so much Laura! I am really glad this recipe turned out so well for you! xTieghan
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!
Hi Stephanie! Thank you for trying my recipes! I hope you continue to enjoy them! xTieghan
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!
Thank you Karen! I am so glad this recipe turned out so well for you! Thank you! xTieghan
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!
YES!! That is so great to hear Jolene! Thank you! xTieghan
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.
Thank you so much Acey! xTieghan
In light of shelter in place do you think I could sub the quinoa for rice?
Hi Kerry,
Yes quinoa should work here! I hope you enjoy the recipe! xTieghan
Can you do this in the instantpot? Would love if you would add directions!
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
Can you substitute chickpeas (garbanzos) for the white beans?
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
Hi – this looks delicious. Any thoughts on how to adapt it to the instant pot? Thanks!
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
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!
I am so glad you found it! Thank you so much Ashley! I hope you love all of the recipes you try! xTieghan
This has become a family staple. We love it!!
Thank you so much Laura! I am so glad you and your family have been loving this recipe! xTieghan
This soup is wonderful! The pesto gives it such a great flavor. I made it twice this week!
Amazing!! Thank you Alicia! xTieghan
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!
That is so amazing! Thank you so much Janet! xTieghan