DAIRY FREE & GLUTEN FREE MODIFICATIONS INCLUDED Serves 12 LUNCH • 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 *
Photo credit: Kristen Smith
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 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