Pharmacy Notices
Lunch | Dinner

Slow Cooker Lemony Tuscan Bean Soup

  • 10 Mins

    Prep Time

  • 4–5 Hrs

    Cook Time

  • 6

    Servings

  • 296 Calories
  • 5g Fat
  • 44g Carbs
  • 17g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 296 Calories
  • 5g Fat
  • 44g Carbs
  • 17g Protein
  • 5 Hrs Total Time
  • 6 Cups Low-Sodium Chicken Broth
  • ½ Cup Quinoa, uncooked
  • 1 White Onion, chopped
  • 2 Carrots, peeled and chopped
  • ¼ Cup Basil Pesto
  • ½ Tsp Red Pepper Flakes
  • 4 Sage Leaves
  • Juice of 2 Lemons + 2 Tbsp Lemon Zest
  • 2 Cups Tuscan Kale, chopped
  • 2 Cans (15 oz.) Cannellini Beans, drained and rinsed
  • Salt and Pepper, to taste
  • Grated Parmesan for serving (optional)
Recipe adapted from halfbakedharvest.com

Nourishment Note

Instructions

  • 6 Servings
  • 296 Calories
  • 5g Fat
  • 44g Carbs
  • 17g Protein
  • 5 Hrs Total Time
  • 1

    Add Ingredients to Slow Cooker To the bowl of the slow cooker, add chicken broth, quinoa, onion, carrots, pesto, red pepper flakes, sage, and a pinch of salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.

  • 2

    Stir In Final Ingredients Approximately 30 minutes before serving, stir in the lemon juice, lemon zest, kale, and cannellini beans.

  • 3

    Ladle Into Bowls & Enjoy! After 30 minutes, taste the soup and adjust salt and pepper, as needed. Ladle into bowls and top with freshly grated parmesan cheese, if desired.

Recipe adapted from halfbakedharvest.com

Allergen Swap

  • NNuts

    Use a nut-free pesto or “pistou”

  • DDairy

    Use a cheese-free pesto (vegan pesto); omit parmesan cheese as a garnish

PD Cooking Tips

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