Ingredients:
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 – 28-oz can, low sodium diced tomatoes
- 2 cups frozen green beans
- 1 ½ teaspoons smoked paprika (optional for added depth of flavor)
- 1 tsp oregano (fresh or dried)
- 1 tsp basil (fresh or dried)
- ½ tsp thyme (fresh or dried)
- ½ teaspoon crushed red pepper flakes (optional, for a spicy kick)
- ½ tablespoon black pepper
- 1 tsp kosher salt
- 1 15-oz can of kidney beans, rinsed and drained
- 1 15-oz can cannellini beans, rinsed and drained
- 2 cups fresh kale, chopped
- 4 cups low-sodium vegetable broth
- 1 cup uncooked quinoa or small whole-grain pasta (e.g., ditalini or orzo)
- 1 cups water
- 2 tablespoons fresh lemon juice (optional to brighten flavors)
Optional toppings: fresh parsley, Parmesan cheese, or nutritional yeast
Directions:
Place olive oil, garlic, and onions in the slow cooker on high heat and let cook while preparing the other ingredients.
Once other ingredients are prepared, place everything except the optional toppings. Stir well before covering with lid and letting cook on low for 6 – 8 hours or high for 4 hours.
When ready to serve, top with fresh parsley, shredded Parmesan cheese, or nutritional yeast for a vegan, cheesy flavor.
Serve hot and enjoy!
Serving: 2 cups, Calories: 190 cal, Fat: 2.6 g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 400 mg, Carbohydrates: 33g, Fiber, 7 g, Protein: 9 g,
