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Crockpot Tuscan White Bean and Lemon Soup | halfbakedharvest.com #soup #slowcooker #crockpot #easy
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4.26 from 506 votes

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!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soup
Cuisine: American, Italian
Keyword: bean soup, slow cooker soup
Servings: 6 servings
Calories: 322kcal
Author: halfbakedharvest


  • 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


  • 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. 


Calories: 322kcal | 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