After Fall Break that was followed by Homecoming Weekend, I'm ready to detox and get back to my normal cooking routine. Ending the weekend with an upset stomach meant that soup was the perfect option!
Ingredients:
2 cups chicken broth
1 can whole peeled tomatoes, drained & sliced
1 can Northern White Beans, drained & rinsed
1/4 cup Trader Joe's Pesto Quinoa (you could use homemade or another brand)
1 tsp minced garlic
Salt & Pepper, couple dashes of each
Large handful of spinach
Parmesean, to top
Instructions:
1. Put all ingredients in crockpot, except for spinach and parmesan
2. Cook on low for 5 hours (add spinach with 20 minutes left)
3. Top with parmesan and enjoy!
Ingredients:
2 cups chicken broth
1 can whole peeled tomatoes, drained & sliced
1 can Northern White Beans, drained & rinsed
1/4 cup Trader Joe's Pesto Quinoa (you could use homemade or another brand)
1 tsp minced garlic
Salt & Pepper, couple dashes of each
Large handful of spinach
Parmesean, to top
Instructions:
1. Put all ingredients in crockpot, except for spinach and parmesan
2. Cook on low for 5 hours (add spinach with 20 minutes left)
3. Top with parmesan and enjoy!