Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.