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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 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!
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
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 post was originally published on February 19, 2018
So so so Good!
So glad you enjoyed it! Thank you Katie!
Just made your crockpot Tuscan white bean/lemon soup! Wow was it good – I added chicken to it as my husband was initially skeptical because a) kale b) no meat. Well he really liked it (I added chicken breast tenderloin cut into bite size pieces when there was 3 hours left of cook time – crock pot 5 hours on low). So here is my question – you said you froze the soup prior to your family trip to South Korea ( how awesome that has been for your brother & entire family!! Congrats!). Did you have any kale in the frozen soup or did you add it after it thawed out? I know I can add more kale to my soup after it thaws but should I pull the kale already in the soup out before I freeze it? Doesn’t seem like it will thaw out to well – kind of tasteless & limp! Appreciate your opinion! Thanks
Hi Trish!! I left the kale in the soup and then froze it. It works beautifully! Kale holds up really well and I dont ever have problems freezing it. That said you can of course add the kale once it’s thawed out too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Also, thank you so much for the kind words!!
Looks tasty and nutritious! I always say slow cooker. That’s what most people say in this part of Canada. Maybe it’s a regional thing. Crockpot was the original brand of slow cooker. The same as how some say Kleenex rather than tissue. ?
Thank you so much Carolynn!
I’ve been craving all the cozy bowls of soup lately, can’t wait to try this!
Thank you!
Fabulous soup!!!
Thank you Danielle!
Yes… here in Edmonton (in Alberta, Canada) it’s snowy and cold too. Spring is on my mind, but let’s be real… it won’t REALLY show up until May. Yuck. This soup is just what we need for this cold!
Yes!! Totally what you need for super cold weather! I hope you love this Natasha!
Looks good. i love your recipes and will have to give this one a try! check if the beans shouldn’t be cannellini beans.
I hope you love this Carolin!! Thank you!
The Beans should be cannellini. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this last night….oh my! Thank you!
Thank you Karin!
I found your blog when you were in South Korea, I was looking for fasting recipes for Lent, for my Eastern Catholic tradition. Then I got distracted by the lamb recipes because I have an opportunity to buy half a lamb when it’s butchered so will need those recipes.
I did this in my insta-pot… didn’t add cheese until it was done… so wonderful!
So glad you liked this!! Thank you Jaci!
May I ask how you made this in the Instant Pot? Did you put in everything at once and cook pressurized on “soup”? Or something else? Thank you!
Hey Tieghan,
I love this soup! I like how simple it is, comforting, and somewhat light. 🙂 I usually say crockpot but sometimes say slow cooker. Also, I saw a few recipes for Greek Gigantes with jumbo white beans. Have you heard of it? I think it’s just Lima beans but I could be wrong. I agree that adding the Parmesan rind is key. I have my mom add it to her soups and she loves it. I also had her try a recipe for homemade veggie stock from minimalist baker and she said it was incredible! I recommend it, if you can. The stock also saves all of the kitchen scraps (carrots nubs, celery ends, and onion heels) to be turned into stock later.
I’m sorry about the cold and the dog. Hopefully this soup will help. Maybe it would be good with warm bread. Do you have any baguette recipes?
Either way, I’m looking forward to tomorrow’s post and hope you’re staying warm.
Hi I am so glad you like this Kristin! That sounds super yummy as well.. maybe I’ll try it! I do not have any recipes for baguette, sorry about that! I hope you have a great week!
Made this tonight in my Dutch oven. A new favorite!!!
Thank you Lynn!
Just put mine in the crockpot on high… I’ll let you know how it comes out!
Great! I hope you love it! Thanks!
Tasty soup I really want to try.
Thank you João! I hope you love this!
Some beans should not be used in crock pot reicipies because they have enzymes that will cause upset stomachs if not properly washed and cooked. I think white beans are one of those beans. If you don’t want to cook your beans first used canned beans which are already cooked. Try split peas, very yummy in crock pots too! I put all my leftovers in the pot just to see what I get, and it’s usually better than the original meal.
Thank you for this Chris! I hope you love this soup!