Slow Cooker White Bean and Lemon Soup

Slow Cooker White Bean and Lemon Soup

This healthy blend of the nutritious greens, white beans, lemon and Parmesan cheese makes a delicious winter meal.


  • 1 onion, chopped
  • 2 teaspoons olive oil
  • 6 cups low sodium chicken or vegetable stock or broth
  • 2 carrots, peeled and chopped
  • ¼ cup basil pesto
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon dried sage, or 4 sage leaves
  • 1 Parmesan rind, or 1 square inch Parmesan cheese, or 3 tablespoons grated Parmesan
  • Juice of one lemon, plus more to taste
  • 2 bunches of Tuscan (dinosaur) kale, stems removed and cut or torn into bite sized pieces
  • 3 cups cooked cannellini beans, or 2 cans drained and rinsed
  • Salt and pepper to taste
  • Grated Parmesan, for serving


  1. Add olive oil to a small skillet, and sauté onion until translucent.
  2. Put onion, stock or broth, chopped carrots, pesto, red pepper flakes, sage and Parmesan in a slow cooker.
  3. Cook on low for 4 hours or on high for 2 hours.
  4. Add lemon, kale and beans, and cook for another half hour on high. Taste soup and continue cooking if needed.
  5. Add salt, pepper and lemon to taste.
  6. Serve with grated Parmesan cheese.
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