Italian Wedding Soup - Vegan

Photo by Susie S.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • Meatballs”:

  • 1

    can white beans (cannelini, white pinto, etc.), drained and rinsed

  • 6

    oz. (1/2 pkg) tofu, drained (I used silken, but I’d suggest regular, firm or extra firm)

  • 2

    cloves garlic, minced

  • 1

    T. nutritional yeast

  • 2

    tsp. lemon juice

  • 1/4

    c. whole wheat pastry flour

  • 3/4

    t. salt

  • ground black pepper

  • 1/4

    c. chopped fresh basil

  • Broth:

  • 1/3

    c. yellow onion, minced

  • 1/2

    c. carrots, diced

  • 1/2

    c. celery, diced

  • 4

    c. vegetable stock

  • 1/2

    c. small pasta or Trader Joe’s Harvest Grain blend

  • 2

    c. organic baby spinach, washed and chopped

  • salt and pepper t

Directions

or the meatballs, Combine all ingredients in a food processor or blender and pulse until incorporated, but not smooth. Chill mixture for 20-30 minutes to allow to set up. Preheat oven to 375 degrees. Scoop spoonfuls of bean mixture onto a cookie sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, turning once during baking. Meanwhile, prepare onion, carrots and celery for broth. Saute in a medium saucepan over medium high heat for 6-7 minutes, Add vegetable stock and bring to a boil. Add pasta and simmer for 10-12 minutes or until pasta is cooked through. Add chiffonade of spinach, Simmer for an additional 1-2 minutes, and then serve each bowl piping hot, with several “meatballs.”

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: