Ingredients

• 2 Tbs extra-virgin olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 cup finely chopped celery
• 1 14 oz. can diced tomatoes
• 1 14 oz. can cannellini or black beans, rinsed
• 2 cups gluten-free chicken broth
• 1 cup uncooked quinoa, rinsed thoroughly or pre-washed
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste
• 1/2 tsp oregano
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese

Directions

• Place olive oil, onion, green pepper, and celery into slow cooker, and cook 15-20 minutes on high power.
• Add tomatoes, beans, broth, quinoa, salt, pepper, oregano, and garlic.
• Stir until thoroughly mixed.
• Cover, and reduce heat to low.
• Cook 2-3 hours until ingredients are tender.
• Top with Parmesan cheese.