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Crockpot Tuscan White Bean and Lemon Soup
Serves 6
10 mins prep
240 mins cook
250 mins total
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!
2 servings
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.