Italian Wedding Soup

Italian Wedding Soup

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  • Posted: November 8, 2018 22:30

    bob-the-cook

    Cannellini bean meatballs, tender spinach, fennel, and orzo pasta go into this cozy vegan Italian wedding soup. This Recipe Is Published **Here >>>>>** [**https://www.connoisseurusveg.com/vegan-italian-wedding-soup/**](https://www.connoisseurusveg.com/vegan-italian-wedding-soup/) Author Alissa Servings 6 (about 2 cups per serving) **Ingredients** **For the Cannellini Bean Meatballs** * 1 (14 ounce) can cannellini beans, drained and rinsed * 1 small onion, chopped * 3 garlic cloves, minced * 1/2 cup chopped fresh basil leaves * 1 cup panko breadcrumbs * 2 tablespoons low sodium soy sauce * 1/2 teaspoon smoked paprika * 1/2 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 * 3/4 cup dried orzo pasta * 6 cups chopped fresh spinach **Instructions** **Make the Meatballs:** 1. Preheat the oven to 400° and line a baking sheet with parchment paper. 2. 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. 3. Roll into 1/2 inch balls (you should get about 35) and arrange on the prepared baking sheet. Lightly spray or brush with olive oil. 4. Bake for about 30 minutes, turning once about halfway through, until the meatballs are nicely browned. **Make the Soup:** 1. Coat the bottom of a large pot with olive oil and place it over medium heat. 2. When the oil is hot, add the onion, carrots and fennel. 3. Sauté until the veggies begin to soften a bit, about 10 minutes. 4. Add the garlic and sauté until very fragrant, about 1 minute more. 5. Stir in the wine and bring it to a simmer. Cook until reduced by about half, about 4 minutes. 6. Add in the broth and thyme and raise heat to high. 7. Bring to a boil, lower heat and allow to simmer, uncovered, for 10 minutes. 8. Stir in the orzo and spinach. 9. Continue to simmer until the orzo is fully cooked and the spinach is tender, about 8 minutes. 10. Ladle the soup into bowls, then add a few meatballs to each bowl. serve. **Nutrition Facts** Amount Per Serving **Calories** 299 Calories from Fat 86; **% Daily Value*;** **Total Fat** 9.6g **15%;** Saturated Fat 1.6g **8%;** **Sodium** 1296mg; **54%** **Potassium** 954mg **27%;** **Total Carbohydrates** 33.5g **11%;** Dietary Fiber 8.3g **33%;** Sugars 4.8g; **Protein** 13.9g **28%**