Italian Vegetable Quinoa Soup

• 1 cup uncooked quinoa* (use rice or couscous if preferred)
• 1 onion
• 1 cup celery
• 1 cup carrot
• 1 – 28 oz can of diced tomato
• 1 – 28 oz can of crushed tomato
• 1 – 15 oz can chickpea drained
• 1 – 9 oz pkg frozen spinach
• 4 cups chicken broth low-sodium
• 1/2 teaspoon garlic powder
• 1 tablespoon Italian seasoning  (Optional)
• 1 pinch of each: parmesan cheese, salt, pepper, parsley *

Directions:

1. Rinse uncooked quinoa. Chop celery, onion, and carrots to equal size pieces. Drain and rinse chickpeas. Place everything in slow cooker and stir to combine. Cover and cook on high 4 hours or on low 8 hours.

2. When the soup is done, stir, and add an additional 1/2-1 cup water if you desire a more thin soup. Stir in parmesan cheese and add salt and pepper to taste if desired.

Dairy Free and gluten free 0ption

*Use quinoa or rice for gluten free

*Use nutritional yeast, dairy free cheese or omit cheese

Serves 6