- 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:
-
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.
-
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
