VEGAN ITALIAN WEDDING SOUP

Introduction: Embark on a culinary journey to Italy with our Vegan Italian Wedding Soup – a symphony of flavors and textures that will enchant your taste buds and nourish your soul. This hearty soup, traditionally served at weddings to symbolize the union of two families, is reimagined with a plant-based twist, featuring tender cannellini bean meatballs, aromatic vegetables, and fragrant herbs. Join us as we explore the art of Italian-inspired cooking and discover the magic of this beloved soup.

Ingredients: Prepare to tantalize your senses with the following exquisite ingredients: For the Cannellini Bean Meatballs:

  • 1 can (14 ounces) of cannellini beans, drained and rinsed
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup of fresh basil leaves, finely chopped
  • 1 cup of panko breadcrumbs
  • 2 tablespoons of low-sodium soy sauce
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of red pepper flakes
  • Approximately 1 tablespoon of olive oil

For the Soup:

  • 2 tablespoons of olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 medium fennel bulb, diced
  • 3 garlic cloves, minced
  • 1 cup of dry white wine
  • 8 cups of vegetable broth
  • 1 teaspoon of dried thyme
  • 3/4 cup of dried orzo pasta
  • 6 cups of fresh spinach, chopped

Instructions: Let’s dive into the art of crafting this exquisite soup with meticulous care: Making the Cannellini Bean Meatballs:

  1. Preheat the oven to a perfect 400°F and line a baking sheet with parchment paper for easy cleanup.
  2. In the bowl of a food processor, combine the drained cannellini beans, chopped onion, minced garlic, chopped basil leaves, panko breadcrumbs, soy sauce, smoked paprika, and red pepper flakes.
  3. Pulse the ingredients until well combined and finely chopped, pausing to scrape down the sides of the bowl as needed.
  4. With tender care, roll the mixture into 1/2-inch meatballs, forming approximately 35 meatballs in total, and arrange them evenly on the prepared baking sheet.
  5. Lightly brush or spray the meatballs with olive oil to encourage a golden brown exterior.
  6. Bake the meatballs in the preheated oven for approximately 30 minutes, turning them once halfway through the cooking time, until they are beautifully browned and cooked through.

Making the Soup:

  1. In a large pot, warm the olive oil over medium heat, ensuring a fragrant base for our soup.
  2. Add the diced onion, carrots, and fennel to the pot, sautéing them until they begin to soften and release their aromatic essence, approximately 10 minutes.
  3. Incorporate the minced garlic into the pot, sautéing until it becomes fragrant and golden, adding depth of flavor to the soup, for about 1 minute.
  4. Pour in the dry white wine, allowing it to simmer and reduce by about half, infusing the soup with a subtle sweetness and complexity, for approximately 4 minutes.
  5. Add the vegetable broth and dried thyme to the pot, increasing the heat to high and bringing the soup to a gentle boil.
  6. Once boiling, reduce the heat to a simmer and allow the soup to cook uncovered for 10 minutes, allowing the flavors to meld and develop.
  7. Stir in the dried orzo pasta and chopped spinach, simmering until the orzo is tender and the spinach is wilted, approximately 8 minutes, ensuring a vibrant and wholesome soup.

Serving the Soup: Ladle the aromatic soup into bowls, then gently nestle a few of the delectable cannellini bean meatballs into each serving, ensuring a harmonious balance of flavors and textures in every spoonful. Serve the soup piping hot, allowing its fragrant aroma to tantalize your senses and warm your soul.

Nutrition Information: Indulge in the nourishing goodness of our Vegan Italian Wedding Soup, knowing that each spoonful is packed with vitamins, minerals, and fiber to fuel your body and delight your palate. With just 299 calories per serving and a wealth of essential nutrients, including protein, fiber, and antioxidants, this soup is as nutritious as it is delicious. Plus, it’s a good source of calcium and iron, supporting overall health and vitality.

Conclusion: In conclusion, our Vegan Italian Wedding Soup is a culinary masterpiece that celebrates the rich tradition of Italian cuisine while embracing the principles of plant-based cooking. With its tender cannellini bean meatballs, aromatic vegetables, and fragrant herbs, this soup is a testament to the beauty of simple, wholesome ingredients combined with care and creativity. Whether enjoyed as a comforting meal on a chilly evening or served as a starter at a festive gathering, this soup is sure to leave a lasting impression on all who partake. So gather your ingredients, embrace your inner chef, and savor the magic of this beloved Italian-inspired dish


VEGAN ITALIAN WEDDING SOUP

Ingredients
For the Cannellini Bean Meatballs

1 (14 ounce) can cannellini beans, drained and rinsed
1 small onion, chopped
3 garlic cloves, minced
½ cup chopped fresh basil leaves
1 cup panko breadcrumbs
2 tablespoons low sodium soy sauce
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
About 1 tablespoon olive oil
For the Soup:
2 tablespoons olive oil

1 medium onion, diced
2 medium carrots, diced
1 medium fennel bulb, diced
3 garlic cloves, minced
1 cup dry white wine
8 cups vegetable broth
1 teaspoon dried thyme
¾ cup dried orzo pasta
6 cups chopped fresh spinach
Instructions
Make the Meatballs:

Preheat the oven to 400° and line a baking sheet with parchment paper.
Place all ingredients except for the olive oil into the bowl of a food processor and pulse until all ingredients are well chopped and mixed, stopping to scrape down the inside of the bowl as needed.
Roll into ½ inch balls (you should get about 35) and arrange on the prepared baking sheet. Lightly spray or brush with olive oil.
Bake for about 30 minutes, turning once about halfway through, until the meatballs are nicely browned.
Make the Soup:

Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion, carrots and fennel. Sauté until the veggies begin to soften a bit, about 10 minutes. Add the garlic and sauté until very fragrant, about 1 minute more. Stir in the wine and bring it to a simmer. Cook until reduced by about half, about 4 minutes. Add in the broth and thyme and raise heat to high. Bring to a boil, lower heat and allow to simmer, uncovered, for 10 minutes. Stir in the orzo and spinach. Continue to simmer until the orzo is fully cooked and the spinach is tender, about 8 minutes.
Ladle the soup into bowls, then add a few meatballs to each bowl. serve

Nutrition Facts

Vegan Italian Wedding Soup

Amount Per Serving

Calories 299Calories from Fat 86

% Daily Value*

Fat 9.6g15%

Saturated Fat 1.6g8%

Sodium 1296mg54%

Potassium 954mg27%

Carbohydrates 33.5g11%

Fiber 8.3g33%

Sugar 4.8g5%

Protein 13.9g28%

Calcium 90mg9%

Iron 3.8mg21%