Crockpot Tuscan White Bean and Lemon Soup

Name: Crockpot Tuscan White Bean and Lemon Soup
Yield: 6 servings
Cuisine: American,Italian
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

—·American,Italian

Prep—

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Halfbakedharvest

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 steps

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.

30 min

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