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