Vegan Italian Wedding Soup
This vegan Italian wedding soup recipe is a plant-based version of a classic - with veggies, pasta, and a creamy delicious broth.
Equipment
- Large Pot
- Soup Bowls
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 3 large carrots chopped
- 2 stalks celery chopped
- 8 cups Vegetable Stock
- 4 cups fresh kale chopped
- 1 cup vegan ground meat substitute
- 1 cup acini di pepe pasta dried, or pastina, Israeli cous cous, or Orzo
- 2 lemons juiced
- 1/2 teaspoon Sea Salt plus more if desired
- 1 cup coconut milk
- 1/2 cup fresh parsley for garnish
Instructions
- In a large soup pot, heat the olive oil over medium heat on the stove top. Add in the chopped onions and garlic and sauté for 4 to 5 minutes until the veggies become translucent. Add in the chopped carrots and celery, and sauté for an additional 4-5 minutes.
- Add in the vegetable stock and bring the pot to a boil. Reduce heat to low and simmer for 15 minutes or until the carrots and celery are cooked through.
- Add in the chopped kale, the vegan ground beef or sausage, acini di pepe pasta, lemon juice, salt and coconut milk. Stir well, and simmer for an additional 15 minutes until the kale is soft. Taste and add more salt if desired. Top with fresh parsley.
- Serve soup hot. Store leftovers in an airtight container and refrigerate for up to 4 days.
Nutrition
Calories: 340kcalCarbohydrates: 40gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 487mgPotassium: 632mgFiber: 8gSugar: 5gVitamin A: 10972IUVitamin C: 74mgCalcium: 215mgIron: 5mg
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