Kale Soup
INGREDIENTS:
•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
DIRECTIONS:
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.