halfbakedharvest4.3
Crockpot Tuscan White Bean and Lemon Soup
This soup is 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 soup!
👥 6 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
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.
carrots, chopped2(14 ounces) cans cannelloni beans, drained2 cansparmesan rind1grated parmesan, for serving
Nutrition Facts
calories
1232 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
8 g
sugar Content
2 g
sodium Content
259 mg
protein Content
19 g
cholesterol Content
3 mg
carbohydrate Content
47 g
saturated Fat Content
1 g
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