Description
This Vegan Italian Wedding Soup features tender cannellini bean meatballs simmered in a flavorful broth with vegetables, orzo pasta, and fresh spinach. A comforting, plant-based twist on the classic Italian soup, perfect for a hearty and nutritious meal.
Ingredients
For the Cannellini Bean Meatballs
- 1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed
- 1 small onion, diced
- 3 garlic cloves, minced
- ½ cup fresh basil leaves, chopped
- 1 cup panko breadcrumbs
- 2 tablespoons low sodium soy sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional, plus more to taste
- 2 teaspoons olive oil, or as needed
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 medium fennel bulb, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups vegetable broth
- ¾ cup dried orzo pasta
- 6 ounces fresh spinach leaves, roughly chopped if large (about 6 cups)
- Salt and pepper, to taste
For Serving
- Vegan Parmesan cheese
Instructions
- Make the Meatballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place all ingredients except for the olive oil into the bowl of a food processor. Pulse the machine until all ingredients are well chopped and mixed, stopping to scrape down the inside of the bowl as needed. Roll the mixture into 1-inch balls, using about 2 teaspoons of mixture per ball (you will get about 30 to 35 meatballs). Arrange the balls on the prepared baking sheet and lightly spray or brush them with olive oil. Bake for about 20 minutes, until browned on the bottoms.
- Make the Soup: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, carrots, and fennel and cook, sweating the vegetables until they start to soften, about 10 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Add the white wine, thyme, and oregano. Raise the heat to bring the wine to a simmer, then reduce heat and let it simmer until reduced by about half, approximately 4 minutes. Stir in the vegetable broth and bring to a boil over high heat. Reduce heat to a simmer and cook uncovered for 10 minutes.
- Add Orzo and Spinach: Stir in the dried orzo pasta and continue to simmer until orzo is al dente, about 10 minutes. Add the chopped spinach and simmer until the spinach wilts and pasta is tender, about 2 minutes.
- Season and Serve: Remove the soup from heat, season with salt and pepper to taste. Ladle the soup into bowls, add several cannellini bean meatballs to each bowl, and finish with a sprinkle of vegan Parmesan cheese.
Notes
- If the meatball mixture seems too dry and doesn’t hold together well, add a splash of water to help bind the ingredients.
