Crockpot Tuscan White Bean and Lemon 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!
Servings: 6 servings
Calories: 1232kcal
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
Calories: 1232kcal | Carbohydrates: 47g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 259mg | Potassium: 1092mg | Fiber: 8g | Sugar: 2g | Vitamin A: 5910IU | Vitamin C: 32.3mg | Calcium: 213mg | Iron: 5.6mg