Winter Minestrone Soup with Root Vegetables and Quinoa (Instant Pot + Slow Cooker Optional)

Winter Minestrone Soup with Root Vegetables and Quinoa

Winter Minestrone Soup with Root Vegetables and Quinoa (Instant Pot + Slow Cooker Optional)


  • 1/4 cup extra-virgin olive oil divided
  • 1 onion diced
  • 2 stalks celery 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 baby red potatoes halved or quartered, depending on size
  • 8 cups chicken or vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 1 parmesan cheese rind optional
  • 1 bay leaf
  • 3/4 cup uncooked quinoa rinsed
  • 2 cups packed kale roughly chopped
  • 1 15- oz. can fire-roasted diced tomatoes
  • 1 15- oz. can cannellini beans rinsed and drained
  • kosher salt and black pepper to taste
  • parmesan cheese for serving (optional)


  • 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.

Source recipe and image credit

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