Vegan Italian Wedding Soup - 25g Carbs, 6g Fiber, 5g Sugar
From: Vegetarian Times Issue: October 1, 2008 p.75
A longtime vegetarian (and soup lover), Jennifer Lang of Oakland
Park, Fla., was inspired to make a veg version of Italian wedding
soup, she says, "because I'd see it on restaurant menus, and I could
never order it because it always had meat." This recipe received an
honorable mention in our 2008 Reader Recipe Contest.
Serves: 6
4 Tbsp olive oil, divided
1 medium white or yellow onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp) PLUS 1 whole clove, peeled, divided
3/4 cup diced carrot
3/4 cup diced celery
1 Tbsp Simply Organic Oregano
1 Tbsp Simply Organic Basil
1 Tbsp Simply Organic Parsley
6 cups low-sodium vegetable broth
3/4 cup ditalini pasta
1 pkg vegan meatballs, defrosted (18 small meatballs)
1 5-oz pkg. fresh spinach
2 Tbsp fresh lemon juice
1. Heat 2 Tbsp olive oil in large pot over medium-high heat. Add onion
and minced garlic; saute 5 minutes, or until beginning to soften. Stir
in carrot and celery, and cook 5 minutes more, or until onion is soft
and just beginning to brown. Add oregano, basil, and parsley, and cook
1 minute. Stir in broth, and bring to a boil.
2. Reduce heat to medium, add ditalini, and cook at low boil 5 minutes,
or half of cooking time stated in ditalini package directions. Add
meatballs, reduce heat to medium-low, and simmer 10 minutes.
3. Meanwhile, heat remaining 2 Tbs. oil in skillet over medium heat.
Add remaining garlic clove, and crush with wooden spoon in oil while
heating. Add spinach; cook 3 to 5 minutes, turning constantly so spinach
becomes evenly coated and wilted, but still bright green. After meatballs
have simmered, add spinach and lemon juice to soup, and season with salt
and pepper.
Serves: 6
Nutrition per Serving:
234 Calories, 11.5g Total Fat, 2g Saturated Fat, 499 mg Sodium,
9g Protein, 25g Carbs, 6g Fiber, 5g Sugars
