Ready-to-eat vegan meatballs make this filling soup a snap to pull together. The recipe name is actually a mistranslation of minestra maritata, which refers to the “marriage” of greens and meatballs in the soup.
Serves: 6
Ingredients:
- 1 can Italian-style diced tomatoes with garlic, oregano and basil
- 6 cups organic vegetable broth
- 4 ounces elbow pasta
- 1 package vegan meatballs
- 3 cups fresh organic spinach, roughly chopped
- 2 teaspoons dried Italian seasoning
- Sea salt and ground black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Method:
Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with Parmesan if desired.
Source: Italian Wedding Soup with Vegan Meatballs – Whole Foods
Image Credit: Italian Wedding Soup with Vegan Meatballs
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