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Slow Cooker Vegan Italian Wedding Soup

Kara Lydon
  • minutes
  • Serves 6 to 8

INGREDIENTS

10 oz

Baby spinach

1 tsp

Basil, dried

3

Carrots

2

Celery stalks

1 can

Chickpeas

2 cloves

Garlic

1/2 tsp

Onion powder

1 tsp

Parsley, dried

1

Yellow onion, medium

1

Flax egg

10 cups

Vegetable broth

1 tbsp

Lemon juice

1 cup

Acini di pepe pasta

1/4 tsp

Black pepper

1/2 tsp

Garlic salt

2 tsp

Salt

2 tbsp

Olive oil

1

breadcrumbs + 2 tablespoons

1

Black pepper and vegan parmesan cheese, freshly ground

3/8 cup

Parmesan cheese, vegan