I love white beans – and normally eat them with a touch of olive oil, and Parmesan cheese and a dash of cilantro. But today I am craving a soup – and this one is perfect, minus the Crockpot, but for sure with a few slice of rustic baguette and a bottle of cab.
INGREDIENTS
- 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 {more}
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