Nutritional Information: 180 Calories | 2g Fat | 9g Protein | 33g Carbs | 7g Fiber

Yields: 8 servings | Total time: 8 hours

Ingredients:

• 1 cup quinoa (uncooked, rinsed thoroughly)
• 29 ounces petite diced tomatoes
• 15 ounces Great Northern Beans (drained and rinsed)
• 1 onions (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
• freshly ground black pepper
• 1 bunch kale (stems removed)

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

Source: https://www.yummly.com/#recipe/Slow-Cooker-Tomato_-Kale-and-Quinoa-Soup-2272239