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 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Soup
Cuisine: American, Italian
Servings: 6 servings
Calories: 1232kcal
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: 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