Chicken-and-Quinoa Minestrone

You'll love this healthy update on classic chicken and rice soup. 

TOTAL TIME: 9:00

PREP: 0:20

LEVEL: Easy

SERVES: 4 to 6 

Ingredients

For the Soup

• 1 onion, chopped
• 2 carrots, sliced
• 1 small fennel bulb, thinly sliced
• 2 garlic cloves, chopped
• 6 c. chicken stock
• 1 28-oz. can diced tomatoes
• 1 15-oz can kidney beans, rinsed
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1 bay leaf
• 1 Parmesan rind (optional)
• Kosher salt
• Freshly ground black pepper
• 4 bone-in chicken thighs, skin removed
• 2/3 c. quinoa, rinsed
• 1/2 bunch kale, thick stems discarded and leaves torn
• 6 oz. green beans, trimmed and halved

For the Garlicky Herb Sauce

• 1 c. fresh flat-leaf parsley
• 1 c. fresh basil
• 1 garlic clove
• 1 tbsp. fresh lemon zest
• 1/3 c. extra-virgin olive oil
• 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper

Directions

1. 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.
2. Discard bay leaf and cheese rind. Remove chicken, discard bones, and shred meat; return to the slow cooker.
3. Stir in quinoa, kale, and green beans. Cover and cook until quinoa is tender, 30 to 40 minutes. Season with salt and pepper.
4. 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.