Rinse the quinoa thoroughly and add it to your slow cooker with 2 cups of the broth.
Add in the undrained petite diced tomatoes, and one can of undrained cannellini beans.
Add in the garlic, chopped yellow onion, Italian seasoning, and some salt and pepper.
In a blender or food processor, combine the remaining 2 cups broth with the remaining can of cannellini beans. Blend until smooth. Pour into the slow cooker.
Give everything a good stir and cover the slow cooker.
Cook on high for 3-4 hours.
Remove the stems, wash the kale, and finely chop the kale.
About 15 minutes before ready to serve, adjust any seasonings (add some salt and pepper if desired), and stir in the finely chopped kale.
Garnish each bowl with a handful of freshly grated Parmesan cheese.
