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vegan italian wedding soup

Vegan Italian Wedding Soup

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  • Author: Kate Kasbee
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: italian
  • Diet: Vegan

Description

This Vegan Italian Wedding Soup is inspired by the classic Italian dish, which is named for the blending and melding of flavors.


Ingredients

Units Scale
  • 1 batch of mini vegan meatballs (recipe follows)
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • A few twists of black pepper
  • 3 garlic cloves, finely chopped
  • 6 cups vegetable broth
  • 2/3 cup acini de pepe or orzo
  • 3 ounces escarole, baby spinach, or another leafy green
  • Freshly cracked black pepper

For the mini vegan meatballs:

  • 3/4 cup gluten-free old fashioned rolled oats
  • 2 tablespoons ground flaxseed
  • 3 tablespoons water
  • 2 cups cauliflower florets
  • 1 cup cooked lentils (I used the steamed lentils from Trader Joe’s)
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, for cooking

Instructions

For the mini vegan meatballs

For the soup


Nutrition

  • Serving Size:
  • Calories: 284
  • Sugar: 5.9 g
  • Sodium: 1209.1 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.6 g
  • Fiber: 8 g
  • Protein: 9.8 g
  • Cholesterol: 0 mg