Ingredients

The following ingredients have 9 Servings
  • 1/4 cup extra-virgin olive oil (divided)
  • 1 onion (diced)
  • 2 stalks celery (including 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 stock/broth (or vegetable broth)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 parmesan cheese rind (optional)
  • 1 bay leaf
  • 3/4 cup uncooked quinoa (rinsed)
  • 2 cups kale (roughly chopped, packed)
  • 15 oz. canned fire-roasted diced tomatoes
  • 15 oz. canned cannellini beans (rinsed and drained)
  • kosher salt (to taste)
  • black pepper (to taste)
  • parmesan cheese (for serving (optional))

Instruction

  • 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 chicken broth (8 cups), rosemary (1 tablespoon), cheese rind (if using), and bay leaf. Bring to a boil, cover, and simmer for 15 minutes.
  • Add the quinoa (3/4 cup), stir, cover, and simmer for another 15 minutes.
  • Add the kale (2 cups), fire roasted diced tomatoes (with their juices), and drained/rinsed 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.