Slow Cooker Tuscan White Bean Soup Recipe
Our slow cooker Tuscan white bean soup recipe is a great soup for Fall and Winter. It’s not a heavy soup, but will definitely warm you up in the cooler months!
6 cups chicken stock
1/2 cup uncooked quinoa
1 medium sized sweet onion, diced
2 carrots, shredded and cut into small circles
1/4 cup basil pesto
1/2 teaspoon crushed red pepper flakes
4 sage leaves
Fresh ground black pepper
1 parmesan rind
3 tablespoons lemon juice
1 tablespoon lemon zest
2 cups roughly torn Tuscan kale
2 14 oz. cans cannelloni beans, drained
Grated parmesan for serving
1. In the slow cooker, combine the chicken stock, quinoa, onion, carrots, pesto, red pepper flakes, sage, parmesan rind, pinch of salt and pepper.
2. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
3. Add lemon zest, lemon juice, kale and beans and cook on low for an additional 30-minutes.