Step 1

To the ceramic bowl of a 4-quart slow cooker, add onion, carrots, celery, salt, broth, bayleaf, Parmigiano rind, tomatoes, beans, and 2 cups of water. Stir to combine.

Step 2

Set the slow cooker to the high setting, and cook for 4 hours. Add the quinoa to the slow cooker, and reset the slow cooker on high  for an additional 30 minutes.

Step 3

Turn the heat off. Discard the bay leaf and Parmigiano rind, and mix in basil and lemon juice. Ladle into bowls, and serve with freshly grated Parmigiano-Reggiano and a drizzle of olive oil.