Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ cup chopped onion
- ¼ cup chopped green bell pepper
- ½ cup finely chopped celery
- 1 14-ounce can diced tomatoes
- 1 14-ounce can cannellini or black beans, rinsed
- 2 cups gluten-free chicken broth
- 1 cup uncooked quinoa, rinsed thoroughly or prewashed
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon oregano
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
Directions
Place olive oil, onion, green pepper, and celery into slow cooker, and cook 15 to 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 to 3 hours until ingredients are tender. Top with Parmesan cheese.
Makes 4 servings as a side dish
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