This Tuscan White Bean Soup is rich, hearty and loaded with iron, fiber, protein and packed with flavor! One component that should not be overlooked is the Parmesan rind. (Always save your rinds and store in the freezer for soups and sauces). But the star of the show is the lemon and the zest. The lemon adds a brightness and brings this one-bowl meal to the next level.
Tuscan White Bean and Lemon Soup
Serves 6
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
****not a fan of kale, replace it with spinach
In large stock pot combine the chicken stock, quinoa, onion, carrots, pesto, red pepper flakes, sage, and a pinch each of salt and pepper. Add the parmesan rind. Bring to a boil and simmer for approximately 45 minutes or until the quinoa is cooked.
Before serving, stir in the lemon juice and zest, kale and beans. Cook for about 10 more minutes.
Serve and top with Parmesan.
Crockpot Version
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.
Adapted from: HalfbakedHarvest
