Vegan Italian Wedding Soup

By FoodPornDirector

Ingredients

• 4 Tablespoon olive oil, divided
• 1 Medium onion, finely chopped
• 2 cloves garlic, minced
• 1 Clove garlic, peeled
• 3/4 Cup diced carrots
• 3/4 Cup diced celery
• 1 Tablespoon Oregano
• 1 Tablespoon Basil
• 1 Tablespoon Parsley
• 6 Cup low sodium vegetable broth
• 3/4 Cup ditalini pasta
• 1 pkg vegan meatballs
• 5 oz fresh spinach
• 2 Tablespoon fresh lemon juice

Details

Servings 6

Preparation

Step 1

1. Heat w tbs olive oil in large pot over medium-high heat. Add onion and minced garlic; saute 5 min until soft. Stir in carrot and celery, cook 5 min until onion is soft and beginning to brown

2. Add oregano, basil, and parsley and cook 1 min. Stir in broth and bring to a boil.

3. Reduce heat to medium, add ditalini and cook at low boil for 5 min or half of cooking time on package. Add meatballs, reduce heat to medium-low and simmer for 10 min

4. Heat remaining 2 Tbs of oil oil in skillet over medium heat. Add remaining garlic clove, crushed.

5. Add spinach, cook 3 to 5 min until spinach becomes wilted but turns bright green.

6. Add spinach and lemon juice to soup and season with salt and pepper.