Food: Dinner Tonight – White Bean Soup

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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