Vegan Italian Wedding Soup
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Connoisseurus Veg · by Alissa★ 4.8 (5)

Vegan Italian Wedding Soup

NUTRITION · PER SERVING65M COOK
CAL 19%·PRO 26%
CARBS 56G59% OF CAL
8G FIBER40G OTHER8G TOTAL SUGAR
FAT 10G23% OF CAL
1G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting vegan soup with bean-based meatballs, orzo pasta, fennel, and spinach in a savory broth. Hearty and flavorful, a plant-based take on Italian wedding soup.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 (15.5 ounce/439 gram) can cannellini beans, (drained and rinsed)
  • 1 small onion, (diced)
  • 3 garlic cloves, (minced)
  • 1/2 cup fresh basil leaves, (chopped)
  • 1 cup panko breadcrumbs
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes, (optional, plus more to taste)
  • 2 teaspoons olive oil, (or as needed)
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 2 medium carrots, (sliced)
  • 1 medium fennel bulb, (diced)
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 8 cups vegetable broth
  • 3/4 cup dried orzo pasta
  • 6 ounces fresh spinach leaves, (roughly chopped if they are large (about 6 cups))
  • Salt and pepper, (to taste)
  • Vegan Parmesan cheese
PREP
20M
SODIUM
1413MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.