Next Post
Rye Bacon Pancakes with Blueberries.
This post may contain affiliate links, please see our privacy policy for details.
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 recipe has been in our winter rotation for years now! Flavorful, filling, healthy and absolutely delicious! Thank you!
Hi Liza! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
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 ?
5 star recipe!
Hi! Would this freeze well? Thinking of making this as part of my baby meal prep. Thanks!
Hey Sarah,
Yes, this would be great to freeze. I hope you love the recipe, please let me know how it turns out! xTieghan
Anything different you’d do when making this on the stove rather than the crockpot? Can’t wait to try this!
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
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.
Hey J,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
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 ?
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
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!
Hey Looney,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
Hi! Looks so yummy! How would you convert this to an instant pot recipe? Thanks!
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
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!!
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
Family favorite for years now so thank you!
Hey Amy,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
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!
Hey Joey,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
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,
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
Can you do this without Pesto??!
I don’t have a crockpot. Can you provide the instructions for cooking on the stovetop please?
Thanks so much!
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
Hi!
Can you share instructions for making this on the stovetop?
Thanks,
Katie
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