Winter Minestrone Soup with Root Vegetables and Quinoa | Potato Recipe

Ingredients

• 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)