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.
Chicken & Quinoa Minestrone
Amount Per Serving
Calories 407Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Total Carbohydrates 38g13%
Dietary Fiber 11g44%
* Percent Daily Values are based on a 2000 calorie diet.