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 *
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