In a large dutch oven, heat the olive oil over medium high heat. Stir in the onions, carrots, celery and salt. Cook for 3-5 minutes, stirring occasionally until the vegetables are tender and the onions and celery start to look translucent.
Stir in the fennel, oregano, basil, crushed red pepper and garlic, and cook for 1-2 minutes until aromatic. Add the vegetable broth, bay leaves, kidney beans in their liquid, diced tomatoes in their liquid and crushed tomatoes and stir to combine. Bring to a boil, stirring occasionally.
Add the chopped potato, green beans and quinoa. Bring the pot back to a boil, then reduce heat to a simmer. Cook for 10-12 minutes or until the potato is tender. Stir in the pasta and kale and cook until the pasta is done, about 8-10 minutes.
Ladle the minestrone into bowls and serve with saltines or oyster crackers. Also good with grated parmesan cheese.