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about 4 hours ago

Vegan Italian Wedding Soup with Crispy Baked Meatballs, Pasta, and Cannellini Beans

Vegan Italian Wedding Soup with Crispy Baked Meatballs, Pasta, and Cannellini Beans

Recipe Details

Author Bri Beaudoin
Prep Time 15 minutes
Cook Time 20 minutes

Summary

A weeknight-friendly, protein-packed soup featuring savory baked vegan meatballs, tender pasta, and creamy white beans in a flavorful vegan chicken broth. Bright vegetables and just-wilted spinach add freshness, while oven-baking delivers crisp, golden meatballs without the mess.

Instructions

  1. 1

    Preheat oven to 375℉ (190℃). Drizzle 2 tablespoons extra virgin olive oil onto a bare baking sheet.

  2. 2

    In a medium bowl, mix 1/3 cup panko breadcrumbs with 1/4 cup plain, unsweetened non-dairy milk; let sit 2 minutes to soften.

  3. 3

    Add 14 oz crumbled plant-based sausage, 2 cloves minced garlic, 2 tablespoons finely chopped Italian parsley, 1 1/2 teaspoons dried oregano, and 1/2 teaspoon fine sea salt; mix very well.

  4. 4

    Roll mixture into mini meatballs (about 1 teaspoon each; 50 to 60 total). Scatter on the oiled sheet and gently shake so meatballs are coated in oil.

  5. 5

    Bake until deeply browned, about 20 minutes, shaking the pan halfway through.

  6. 6

    Meanwhile, warm 2 tablespoons extra virgin olive oil in a large pot over medium-high heat. Add 1 diced yellow onion and sauté until golden, about 4 minutes.

  7. 7

    Add 4 chopped carrots and 4 ribs chopped celery; sauté until starting to soften, about 2 minutes.

  8. 8

    Add 2 cloves minced garlic and 1/4 teaspoon fine sea salt; sauté until fragrant, about 2 minutes.

  9. 9

    Add 8 cups vegan chicken broth and bring to a boil. Once boiling, add 3/4 cup dried ditalini pasta; cook until tender per package directions (about 10 minutes for ditalini).

  10. 10

    Add 2 cans (14 fl oz/398 ml each) drained and rinsed cannellini beans 5 minutes before the pasta is done.

  11. 11

    Remove from heat and stir in 4 cups chopped spinach just until wilted. Season with freshly ground black pepper and additional salt to taste.

  12. 12

    Divide baked meatballs among bowls, ladle soup over top, and garnish with shredded vegan parmesan if using. Serve immediately.

Ingredients

  • 2 tablespoons extra virgin olive oil (for baking sheet)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup non-dairy milk (plain, unsweetened)
  • 14 oz plant-based sausage (crumbled)
  • 2 cloves garlic (minced)
  • 2 tablespoons Italian parsley (finely chopped)
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 (1 1/2 cups) yellow onion (diced)
  • 4 (1 1/2 cups) carrots (chopped)
  • 4 ribs (1 1/2 cups) celery (chopped)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon fine sea salt
  • 8 cups vegan chicken broth
  • 3/4 cup ditalini pasta (or similar small pasta (acini di pepe, orzo))
  • 2 (14 fl oz/398 ml) cans cannellini beans (drained and rinsed)
  • 4 cups spinach (chopped)
  • to taste black pepper (freshly ground)
  • for serving vegan parmesan (shredded, optional)
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