Serves 6
Prep time: 15 minutes
Cook time: 3-6 hours
Ingredients
¾ c. quinoa, uncooked
1 14.5-oz. can diced tomatoes, undrained
1 15-oz. can great white northern beans, undrained
1 medium yellow onion, diced
3-4 cloves garlic, finely minced
1 t. dried oregano
1 t. dried basil
1 t. dried rosemary
1 t. dried thyme
2 bay leaves
6 c. organic vegetable broth
Sea salt and black pepper, to taste
3 c. fresh spinach
1 loaf crusty French or Italian bread
Directions
- Combine all ingredients, except the spinach, in a 5 or 6-quart slow cooker crock. Season with salt and black pepper, to taste. Cover and cook on low for 6 hours, or on high for 3 hours.
- 20-30 minutes before serving remove the lid and stir in fresh spinach. Cover and continue cooking until the spinach has wilted and is heated through.
- Taste and adjust seasonings, as desired. Serve immediately with some crusty French or Italian bread. Enjoy!
