Monday, December 21, 2015

Italian Wedding Soup with Vegan Meatballs

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Ready-to-eat vegan meatballs make this filling soup a snap to pull together. The recipe name is actually a mistranslation of minestra maritata, which refers to the “marriage” of greens and meatballs in the soup.

Serves: 6

Ingredients:

  • 1 can Italian-style diced tomatoes with garlic, oregano and basil
  • 6 cups organic vegetable broth
  • 4 ounces elbow pasta
  • 1 package vegan meatballs
  • 3 cups fresh organic spinach, roughly chopped
  • 2 teaspoons dried Italian seasoning
  • Sea salt and ground black pepper
  • 2 tablespoons grated Parmesan cheese (optional)

Method:

Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with Parmesan if desired.

Source: Italian Wedding Soup with Vegan Meatballs – Whole Foods

Image Credit: Italian Wedding Soup with Vegan Meatballs

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from NUTRITIONCLUB http://nutritionclub.ca/italian-wedding-soup-with-vegan-meatballs/

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