Winter Minestrone Soup with Root Vegetables and Quinoa

Name: Winter Minestrone Soup with Root Vegetables and Quinoa
Prep time: 15 min
Cook time: 35 min
Ingredients: ¼ Cup Olive oil (extra virgin, divided); 1 Onion (diced); 2 Celery stalks (plus the leaves) (thinly sliced); 2 Cloves Garlic (minced); 2 Carrots (halved and sliced); 2 Parsnips (halved or quartered and sliced); 2 Cups Shredded cabbage (about 1/2 small head); 2 Cups Alsum baby red potatoes (halved or quartered); 8 Cups chicken or vegetable broth; 1 Tablespoon Fresh rosemary (chopped); 1 Parmesan cheese rind (optional); 1 Bay leaf; ¾ Cup Uncooked quinoa (rinsed); 2 Cups Packed kale (roughly chopped); 15 Ounce Can fire-roasted diced tomatoes; 15 Ounce Can cannellini beans (rinsed and drained); Kosher salt and black pepper (to taste); Parmesan cheese (for serving, optional)

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Winter Minestrone Soup with Root Vegetables and Quinoa

Potatoes USA

This Winter Minestrone Soup is packed with seasonal root vegetables like potatoes, parsnips, cabbage, and kale, as well as quinoa and beans. Topped with plenty of extra-virgin olive oil and parmesan cheese, it’s a delicious recipe to keep you warm this winter! Stovetop, Slow Cooker, and Instant Pot friendly.

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Prep Time 15

Cook Time 35

Course Main Course, Soup

Servings

Ingredients

¼ Cup Olive oil extra virgin, divided
1 Onion diced
2 Celery stalks (plus the leaves) thinly sliced
2 Cloves Garlic minced
2 Carrots halved and sliced
2 Parsnips halved or quartered and sliced
2 Cups Shredded cabbage about 1/2 small head
2 Cups Alsum baby red potatoes halved or quartered
8 Cups chicken or vegetable broth
1 Tablespoon Fresh rosemary chopped
1 Parmesan cheese rind optional
1 Bay leaf
¾ Cup Uncooked quinoa rinsed
2 Cups Packed kale roughly chopped
15 Ounce Can fire-roasted diced tomatoes
15 Ounce Can cannellini beans rinsed and drained
Kosher salt and black pepper to taste
Parmesan cheese for serving, optional

Instructions

In a large pot, sauté the onion and celery in 1 tablespoon extra-virgin olive oil with a pinch of salt over medium-high heat until softened and starting to brown (about 3 minutes).
Add the garlic, carrots, parsnips, cabbage, and potatoes. Sauté for another minute, until the veggies have been coated in the oil.
Add the broth, rosemary, cheese rind (if using), and bay leaf. Bring to a boil, cover, and simmer for 15 minutes.
Add the quinoa, stir, cover, and simmer for another 15 minutes.
Add the kale, tomatoes (with their juices), and cannellini beans. Simmer uncovered, stirring occasionally, for another 5 minutes, or until beans are heated through and kale is fully wilted.
Remove the cheese rind and bay leaf.
Remove from heat and stir in remaining 3 tablespoons extra-virgin olive oil, and season to taste with salt and pepper.
Serve topped with parmesan cheese and fresh cracked black pepper, if desired.

Notes

Slow cooker:

Add all ingredients except for kale, tomatoes, and beans to a large slow cooker. Cook on low for 6 hours or high for 3 hours. 5 minutes before serving, stir in the kale, tomatoes, and beans. Remove the cheese rind, add the remaining olive oil and adjust seasoning as necessary. Serve.

Pressure cooker/ Instant Pot:

Use the sauté setting to cook the onions and celery in 1 tablespoon olive oil for 3 minutes. Add the remaining ingredients except for the kale, tomatoes, and beans. Turn pressure to high on manual for 10 minutes. Wait for 10 minutes for the pressure to release naturally, then quick release until the float valve sinks in. Add the tomatoes, beans, and kale, and allow to sit for 5 minutes. Remove cheese rind, add remaining olive oil, and adjust seasoning as necessary. Serve.