Prep: 1. Chop/mince: yellow onion, celery, garlic. 2. Drain and rinse beans. Make: 1. In 6-7 quart slow cooker, add chicken, onions, celery, and garlic; drizzle with olive oil. 2. Add quinoa, thyme, rosemary, and chicken broth. Season with salt and pepper to taste. 3. Cover and cook on high 3 1/2-4 hours or low 7-8 hours. 4. Remove chicken, let rest 10 minutes, then cut into bite size pieces and return to soup. 5. Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on high another 10-20 minutes, until kale has reached desired doneness. 6. Serve warm topped with parmesan cheese.
Great for leftovers!