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Crockpot Tuscan White Bean and Lemon Soup. Because it’s still very much winter.

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

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 white bean 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 tuscan white bean soup!

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

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

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 cheese 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 fresh lemon juice to highlight the flavors of the parmesan and give the soup a light, fresh flavor.

To keep the recipe simple and easy, I used my favorite pantry staple, canned cannellini beans. But if you wanted to make the soup with dried beans, just soak about one or two cups of white beans overnight in water or chicken broth, then drain, and add to the crockpot with all the other ingredients. You could also use navy beans, great northern beans, or white kidney beans.

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 in an airtight container, 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 | halfbakedharvest.com #soup #slowcooker #crockpot #easy

Crockpot Tuscan White Bean and Lemon Soup

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.

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

Warming soup…with cheese and bread. My kind of Monday night.

This post was originally published on February 19, 2018
4.31 from 590 votes (528 ratings without comment)

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Comments

  1. I always say Crockpot 🙂 And I can relate on the weather, blustery and snowy in Wisconsin today. I’m new to your blog and can’t wait to try some of your recipes, they look and sound delicious!

    Reply

  2. This is too perfect! I’m also suffering through the Colorado weather, and I was just wishing this weekend that I had a good soup recipe that used quinoa, so this will definitely be on my dinner table this week! Thank you!

    Reply

    1. Yes, same time as the lemon zest. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Reply

  6. Do you have a recipe for the basil pesto? This dish sounds like the perfect thing for the cold, rainy weather I’ve been experiencing lately in Tennessee!

    Reply

  8. Is this one in the cookbook, or do I need to print it? It looks amazing, and I have all I need stocked in the fridge today! wooohoo.

    Reply

  10. Mmmhh this soup sounds and looks delicious! You seem very busy, I was wondering who was taking care of the animals while you were all in South Korea? Sending you warmth and sunshine from south of France.

    Reply

    1. Hi! My neighbor was taking care of them all while the whole family was gone! He is super close with my family so we trusted him to look after them all! Thank you Anaïs!

      Reply

    1. So sorry! Left it out. Recipe is all fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Reply

    2. I would also like to know when do you add the lemon juice? Do you put it in with the first ingredients or when you add the lemon zest?

      Reply

  12. 5 stars
    I don’t care what time of year it is — I can always enjoy soup. I’ve made several soups with a touch of lemon in them. It adds such a fresh taste to the soup. And of course — fresh bread to dunk in the luscious broth.

    Reply

  14. I know nothing, obviously, about Parmesan cheese. i would guess that I buy a wheel, or a portion of a wheel, of parmesan cheese at the local market, and save the rind for use in this recipe? Sounds totally wonderful and warming soup, just need guidance, I think, on the rind! (What do I do with it after it’s been cooked…do you eat it, dispose of it?) 🙂

    Thanks!

    Reply

    1. Yes, we typically buy a wedge piece (like a pizza slice) of parmesan and once you have finished the bulk of the cheese, save the rind(s) in a plastic bag in the freezer and then pull it out to put in soups. The remaining cheese melts slowly with the heat of the soup and imparts a deep rich flavor and even thickens the soup a bit You’ll want to pull the rind out before serving so no one gets that in their bowl!

      Reply

    2. HI! Yes, just buy a wedge of parmesan. It’s a triangle and then has a hard edge. Just ask the cheese counter and they will get it for you! You discard the rind before eating. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

      Reply