Ingredients:
- 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
