Italian Wedding Soup - Vegan

By á-30923

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

Details

Adapted from google.com

Preparation

Step 1

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.”