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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
This soup is so easy yet so tasty. I’ve made it twice now and both times have been delicious. The Parmesan rind can’t be left out – it adds a great depth of flavor. This recipe made enough for 3 dinners for 2 people, and the flavors developed over time. SO yummy! I’ve made maybe 10 recipes from your site, and every single one has been a hit. Thank you!
Awh that is so great to hear! Thank you Lauren!!
I made this tonight. Delicious!! My husband & little munch loved it!! Real comfort food for a cold snowy spring evening!!
I am so glad everyone loved this Nicole! Thank you!
We are having a whole week of your recipes at our house! Last night we had your Greek sheet pan chicken and tonight we’re having this soup! Tomorrow night we’re having halloumi and noodles. The Greek chicken was a huge hit and I plan to make it again for a friend who just had a baby over this weekend. Thanks for the great recipes!
Awh that is so amazing! I am so glad you loved the chicken and I hope your friend loves it as well! Let me know how this soup turns out for you, Anne! Thank you!
Made this soup last night and my family absolutely loved it!
I am so glad you all enjoyed this! Thank you Eliza!
Made this last night and it surpassed expectations! So easy, delicious and filling. Love the lemony flavor!
This looks great! Any tips for making it in the Instant Pot? I’m still getting the hang of mine.
Thanks!
Thank you so much Adrian!
In the midst of our second Nor-easter here in Massachusetts so it was a perfect day to make this soup. You’re right, all it needed was some extra parmesan and some crusty French bread and it was a perfect meal. Feeling cozy…but wishing for Spring!
So glad you enjoyed this Kati! Thank you so much!
I’d I can’t find sage leaves is using rubbed sage okay? If so how much?
Do you mean dried sage? If so, I would use 1 teaspoon. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Great recipe! It is made with mostly pantry ingredients! Perfect! My family usually asks “where’s the meat?” when I serve a vegetable soup, but not this time ! It received rave reviews from all of them!! Thank you!!
So glad you all enjoyed it that much! Thank you so much Jill!
i made this last night and it was amazing, although the quinoa was overcooked. i think it maybe would have been better if it was put in an hour before it was done!
I am really glad you still enjoyed this Katie! Thanks!
Just made this tonight! Really warming and delicious. Tastes exactly like you described, bright and light. I followed suit by freezing half of it so that I can enjoy later on in the week.
Perfect! I am so glad you enjoyed this Jess!
Made this soup on a cold Sunday in Colorado. It was super easy, and looked just like the pic. Taste was amazing. loved the lemon.
Thank you so much Tracy!
This is in my crockpot right now. Smells very good. Can you freeze this soup? How about adding sone cooked chicken at the end. Thanks.
HI! Yes, you can freeze and yes, you can add cooked chicken. Sounds great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made this in the middle of a snowstorm, and the only ingredient I didn’t have was kale, but I substituted some spinach and it worked very well. The basil pesto (from my garden last summer, frozen), lemon, and parmesan rind were perfect touches. Thanks for another great recipe — it’s a keeper.
Thank you so much Nancy, so glad you enjoyed this!
i don’t have a crockpot (slow cooker), can i still make this?
Yes! Just simmer everything on the stover over medium-low heat for 40-50 minutes or until the quinoa is soft. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
If you wanted to add a protein like chicken or pork.
At what point would you add it to the crock pot – at the start? And/or what kind would you suggest. Love it as presented and can’t wait to try, but for the meat eaters in my family… they say bring it on… Excited to have found your blog and this recipe. I know what I’m making this weekend and already have most of these ingredients on hand. 🙂
K of TAF
HI! I would just add the chicken or pork at the beginning of cooking, then shred the meat at the end of cooking. I would personally use chicken breast or thighs. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂