Crockpot Tuscan White Bean and Lemon Soup

Name: Crockpot Tuscan White Bean and Lemon Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
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

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Prep Time: 10 minutes

Cook Time: 240 minutes

Total: 250 minutes

Servings: 6

Cost: $4.25 /serving

Author : halfbakedharvest

bean soup slow cooker soup

Crockpot Tuscan White Bean and Lemon Soup

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. About 30 minutes before serving, stir in the lemon juice and zest, kale, and beans. Divide the soup among bowls and top with parmesan. Serve with a hunk of bread.