Chicken & Quinoa Minestrone
Ingredients
Soup
- 1 onion chopped
- 2 carrots sliced
- 1 small fennel bulb thinly sliced
- 2 garlic cloves chopped
- 6 cups chicken stock
- 28 oz can diced tomatoes
- 15 oz can kidney beans drained and rinsed
- salt and pepper to taste
- 24 oz boneless, skinless chicken thighs
- 1/2 cup quinoa
- 2 cups roughly chopped kale leaves
- 6 oz fresh green beans, cut
Garlicky Herb Sauce:
- 1 cup fresh flat leaf parsley
- 1 cup fresh basil
- 1 garlic clove
- 1 tbs fresh lemon zest
- 1/4 cup extra virgin olive oil
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Instructions
- Combine onion, carrots, fennel, garlic, stock, tomatoes, beans, basil, oregano, bay leaf, Parmesan rind (if desired), and 1/2 teaspoon each salt and pepper in a 6-quart slow cooker. Top with chicken. Cover and cook until vegetables are tender and chicken is cooked through, on low for 7 to 8 hours or high for 4 to 5 hours.
- Discard bay leaf and cheese rind. Remove chicken, discard bones, and shred meat; return to the slow cooker.
- Stir in quinoa, kale, and green beans. Cover and cook until quinoa is tender, 30 to 40 minutes. Season with salt and pepper.
- Make the Garlicky Herb Sauce: Pulse parsley, basil, garlic, lemon zest, olive oil, and red pepper flakes in a food processor until finely chopped, 15 to 20 times. Season with kosher salt and freshly ground black pepper.
Notes
Nutrition
Calories: 407kcalCarbohydrates: 38gProtein: 34gFat: 15gSodium: 642mgFiber: 11gSugar: 8g
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