× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Minestrone Soup with Root Vegetables and Quinoa

Share this

Print Recipe
Potato Type: Reds
Cuisine: American
Prep Method: Boiled



Prep Time

15 Mins

Cook Time

35 Mins


Serves 8-10


  • 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)


  1. 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).
  2. Add the garlic, carrots, parsnips, cabbage, and potatoes. Sauté for another minute, until the veggies have been coated in the oil.
  3. Add the broth, rosemary, cheese rind (if using), and bay leaf. Bring to a boil, cover, and simmer for 15 minutes.
  4. Add the quinoa, stir, cover, and simmer for another 15 minutes.
  5. 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.
  6. Remove the cheese rind and bay leaf.
  7. Remove from heat and stir in remaining 3 tablespoons extra-virgin olive oil, and season to taste with salt and pepper.
  8. Serve topped with parmesan cheese and fresh cracked black pepper, if desired.


  • To make this vegetarian, be sure to use vegetable broth instead of chicken. To make it vegan, also omit the cheese rind.
  • To make this paleo/whole30 compliant, omit the cheese rind, beans, and quinoa. Reduce the broth to 6 cups. If you like, add cooked shredded chicken for extra protein.
  • You can substitute the quinoa with another whole grain if you like. A small pasta shape, farro, barley, or rice would be delicious. Just be sure to adjust when you add it according to the cooking time for the grain.
  • You can also substitute the kale for another quick-cooking leafy green, such as spinach.
  • To make this in your 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.
  • To make this in your 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.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Elizabeth Lindemann

Visit Website

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up