Vegan Italian Wedding Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 149.5
- Total Fat: 3.8 g
- Cholesterol: 6.3 mg
- Sodium: 1,540.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 5.7 g
- Protein: 10.6 g
View full nutritional breakdown of Vegan Italian Wedding Soup calories by ingredient
Introduction
A twist on the traditional soup, for those wanting the taste without the beef A twist on the traditional soup, for those wanting the taste without the beefNumber of Servings: 8
Ingredients
-
Veggie Patch Tuscan Meatless Meatballs (One package)
Extra Virgin Olive Oil - 1 tablespoon
Onion - 1 cup
Carrots - 1 cup chopped
White Wine - 1/2 cup
Italian Seasoning - 1 teaspoon
Black Pepper - 1/4 teaspoon
Chicken Broth - 10 cups
Cannellini White Beans - 15 oz can
Kale - 12 ozs
Tips
You can sprinkle veggie parmesan cheese on top for a cheesy taste.
Directions
Brown meatballs for 5 minutes in a saute pan.
In a separate pan, saute onion and carrots in the olive oil for 6 minutes.
Add the white wine, Italian seasoning and black pepper.
Saute for 2 minutes.
Pour chicken broth in a soup pot and add the onion, carrot, wine, seasoning mixture.
Bring to a boil, then simmer for 7 minutes.
Add the meatballs, cannellini white beans and kale and simmer for 10 minutes.
Serving Size: Makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ROXYZMOM.
In a separate pan, saute onion and carrots in the olive oil for 6 minutes.
Add the white wine, Italian seasoning and black pepper.
Saute for 2 minutes.
Pour chicken broth in a soup pot and add the onion, carrot, wine, seasoning mixture.
Bring to a boil, then simmer for 7 minutes.
Add the meatballs, cannellini white beans and kale and simmer for 10 minutes.
Serving Size: Makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ROXYZMOM.
