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Slow cooker kale and red quinoa soup

Ingredients

• 1 (14.5 oz) can no-salt-added whole tomatoes, undrained
• 1 (14.5 oz) can no-salt-added Great Northern Beans,rinsed and drained
• 4 cups coarsely chopped kale, any large stems discarded
• 2 cups low-sodium vegetable broth
• 1/2 cup red quinoa,rinsed and drained in a fine-mesh sieve
• 1 medium carrot, cut into 1/2-inch slices (about 1/2 cup)
• 1 medium rib of celery, cut into 1/2-inch slices (about 1/2 cup)
• 1/2 cup chopped red onion
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon Herbes de Provence
• 1/2 teaspoon crushed red pepperflakes
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Put all the ingredients in the slow cooker.
2. Cook, covered, on low for 6-8 hours or on high for 2-3 hours, or until the vegetables and quinoa are tender