•1 cup uncooked quinoa, rinsed thoroughly
•2 (14.5-ounce) cans petite diced tomatoes
•1 (15-ounce) can Great Northern beans, drained and rinsed
•1 onion, diced
•3 cloves garlic, minced
•1/2 teaspoon dried oregano
•1/2 teaspoon dried basil
•1/4 teaspoon dried rosemary
•1/4 teaspoon dried thyme
•2 bay leaves
•4 cups vegetable broth
•Kosher salt and freshly ground black pepper, to taste
•1 bunch kale, stems removed and leaves chopped
1.) Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
2.) Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
3.) Serve immediately.