115-ounce can Great Northern beans, drained and rinsed
Kosher salt and freshly ground black pepperto taste
1bunch kalestems removed and leaves chopped
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.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
Original recipe: https://damndelicious.net/2016/01/07/slow-cooker-tomato-kale-and-quinoa-soup/