Slow Cooker Vegan Italian Wedding Soup - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 carrots, diced
• 2 cloves garlic, minced
• 10 cups vegetable broth
• 10 ounces baby spinach
• 1 cup acini di pepe pasta (or pastina/stars pasta)
• 1 tablespoon lemon juice
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• Extra freshly ground black pepper and vegan parmesan cheese for serving
• 1 flax egg (1 tablespoon ground flaxseed and 2 1/2 tablespoons water)
• 1 can chickpeas, drained and rinsed
• 1/2 cup breadcrumbs + 2 tablespoons, divided (both panko and regular work fine)
• 1/4 cup + 2 tablespoons vegan parmesan cheese, divided
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 2 tablespoons olive oil