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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
OMG, made this soup tonight and quite honestly, one of the best soups I have ever had! So delish! My two 24-year-olds raved and raved about it. Thank you for such a fabulous addition to our winter soup rotation. FYI, I only used one can of beans (long story) and even then had to add a little bit more liquid but it was perfect like that! I also used a blend of quinoa and bulgar just out of preference. You are such a talent and I know when I make a recipe of yours it is sure to be a hit!
I am so glad everyone loved this recipe, Jana! Thank you so much for making it! xTieghan
I might be blind but I don’t see carrots on the ingredient list! I see them in the pictures though?
HI! The carrots are listed right below the onion. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Made this a couple days ago and it’s now become a favorite! Quick and easy because of the slow cooker. Yet, a great spicy kick to it and perfect with the parmesan rind in the pot. Had lunch for the week and a side of chunky bread. Perfection!
Thank you so much Kristin!
I made this yesterday to start off the new year. It was very good, but even better for lunch the following day. I swapped spinach for kale and increased quinoa to 3/4 cup. Next time I would maybe throw in some chicken thighs to cook at the same time and then shred to add even more protein. Thank you for a fun new soup recipe and a good start to 2019!
Thank you so much Jessie! I am so glad you loved this recipe! Happy New Year!
what mods would i have to do if i was to use a stove top pressure cooker instead. i need to make it quick for a cooking course at my child’s school.
Hey Jessy, I am so sorry but I am not familiar with stove top pressure cookers and I don’t know how best to advise you. Wish I could have helped! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
If I wanted to add some kind of meat, what would you suggest and at stage should I add it?
I would recommend using chicken breast and adding then at the beginning of cooking, then once done cooking, shred the chicken. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Hi Tieghan! Thank you so much for this recipe! This is my second week in a row making this dish and I’ve really been enjoying eating it throughout the week. Something about the kick from the red pepper flakes and the lemon zest/ juice married with the pesto? Yum!! I sent my mom the recipe too and she’s now on her third week in a row making it.
Two suggestions I have for your readers or anyone thinking about making this recipe is: #1.) Do NOT skip the parmesan rind. It adds incredible depth of flavor and since you aren’t getting any fat from a meat source in this recipe, you kind of need the rind while cooking. #2) My mom loved the quinoa and thought that she’d add more than the recipe called for. Unfortunately, her second batch turned more into a thick stew because the quinoa soaked up all the lovely broth. Follow the recipe exactly and it’ll turn out amazing every time!!
Hi Lindsay! I am so glad you have been loving this recipe and thank you for leaving tips for others!
This soup is amazing! Such simple ingredients, yet the flavor is so complex. I can see it becoming a staple on my menu.
Thank you Anna!
#1 – Can you sub rice for the quinoa (I can’t have that)? If so, when do you add it?
#2 – I say Crock Pot, but technically that’s a trademarked brand. Like Kleenex, Bandaids and Vasaline! (Patent lawyers in the family)! You should say Slow Cooker, Facial Tissues, Adhesive Strips, and Petroleum Jelly!
This looks awesome! Did you find that the quinoa absorbed a lot of the broth? Every time I’ve put quinoa in soup and store it in the fridge it becomes more of a stew than a soup.
Hi! Yes, if you are storing the quinoa, I recommend keeping the quinoa separate and adding to your individual bowl just before serving. this way the quinoa does not soak up the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Amazing, delicious soup! I made this for dinner for my boyfriend and his mother. Paired it with some buttered rosemary toast and a some shoshito peppers for appetizer. So good!
Thank you so much!
can you replace the Parmesan rind with a cup of fresh shredded Parmesan?
Yes, use 1/4 cup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Looks delish! Question: my father in law insists everything needs meat to taste good (eye roll lol). Any suggestions which meat would be good to toss in this? Thanks!
Hey! I would grilled chicken with fresh Italian herbs and oregano. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Its cannellini, cannelloni is a type of pasta
Thanks Hannah!
Easy and delicious!! Thanks for this great recipe. Maybe it’s the brand of pesto that I used, but that taste was a little overpowering at first. But I froze my leftovers, and once reheated, it wasn’t overpowering at all 🙂 tastes perfect! Thanks for an easy, healthy meal! I’ll be making this one a lot. Love all your vegetarian recipes, thanks for always coming up with new delicious ones!
I am so glad it turned out amazing for you! Thank you so much Eliza!