Slow Cooker White Bean Parmesan Soup
A totally delicious and easy Crockpot soup, full of creamy white beans, rich broth, tender vegetables and Pearl couscous. Healthy and cozy!
Ingredients
- 6 cups low-sodium chicken or vegetable stock
- 3 carrots peeled and chopped
- 1/2 medium yellow onion chopped
- 1/4 cup basil pesto
- 2 sprigs fresh rosemary or 1/2 teaspoon dried
- 1/2 teaspoon red pepper flakes
- kosher salt and black pepper
- 1 Parmesan rind if you have it
- 2 (15 ounce) cans cannellini beans drained and rinsed
- 3/4 cup pearl couscous
- 2 cups kale tough stems removed and torn or chopped into bite-sized pieces
- 1 Tablespoon fresh lemon juice
- grated Parmesan for serving
Instructions
- In the bowl of your slow cooker, combine the stock, carrots, onion, pesto, rosemary, red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the Parmesan rind, if using. Cover and cook on low for 6-7 hours.6 cups low-sodium chicken or vegetable stock, 3 carrots, 1/2 medium yellow onion, 1/4 cup basil pesto, 2 sprigs fresh rosemary, 1/2 teaspoon red pepper flakes, kosher salt and black pepper, 1 Parmesan rind
- About 30 minutes prior to serving, remove the Parmesan rind and the rosemary sprigs, and stir in the cannellini beans. Put the lid back on and leave the slow cooker on low.2 (15 ounce) cans cannellini beans
- After the beans have been in for 20 minutes, stir in the couscous, kale, and lemon juice. Cover and continue to cook on low just until the kale wilts and the couscous is tender. (This takes 10-12 minutes for me, but will vary a bit depending on exactly how hot your slow cooker gets.)3/4 cup pearl couscous, 2 cups kale, 1 Tablespoon fresh lemon juice
- Sample the broth and season with more salt and pepper to taste.
- Ladle into bowls, sprinkle generously with Parmesan, and enjoy!grated Parmesan
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Notes
- Store leftovers in recycled jars or reusable deli containers. It will keep well in the refrigerator for up to 5 days.
- Freeze leftovers in the deli containers linked above or a large Stasher bag. Be very sure to leave room at the top for the soup to expand when frozen. Defrost in the fridge overnight then reheat for best results.
- Reheat small portions of soup in a microwave-safe bowl covered loosely with a paper towel, stirring in between 45-second blasts of heat. Larger portions are easier to warm in a saucepan set over medium-high heat.
Nutrition Estimate
Calories: 285 kcal, Carbohydrates: 47 g, Protein: 17 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 510 mg, Potassium: 433 mg, Fiber: 10 g, Sugar: 3 g, Vitamin A: 7585 IU, Vitamin C: 24 mg, Calcium: 186 mg, Iron: 4 mg