Cooked - Crockpot Tuscan White Bean And Lemon Soup

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Home Pricing Community My Recipes

Crockpot Tuscan White Bean And Lemon Soup

6.0

6 cups low-sodium chicken or veggie stock

½ cup uncooked quinoa

1 small sweet onion, chopped

2 carrots, chopped

¼ cup basil pesto

½ 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

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.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 109 weeks ago

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