I used to buy that sodium filled {even though it said “low sodium”} can of Italian Wedding Soup. It was my favorite can of soup and it used to be so easy to grab and go. That was before I transitioned vegan because now I’m all for cooking from scratch and not using processed foods as well as keeping it cruelty-free.
I’ve wanted to make my own version of this soup for a while now. I just kept forgetting to make it. I don’t know how that is possible but I finally did it and it is just as good if not better in my personal opinion!
Before you start to make the beanballs, preheat your oven to 400F and line a baking sheet with parchment paper and set aside.
Preparing the White Beanballs:
To begin, rinse your beans thoroughly. Then add the beans to a food processor, with chopped onions, garlic, parsley and panko breadcrumbs.
Then, add in the liquid aminos, paprika, red pepper flakes, sea salt and olive oil.
Pulse the mixture until everything is uniformed and combined. You may need to stop it after about 30 seconds and scrape down the sides using a spatula and pulse again until you get you’re desired consistency for the “meatballs”.
Form mini beanballs. If you think they’re small make them smaller. You want them bite-size so you have a lot in the soup.
Arrange them on the prepared baking sheet and Bake in the oven for 30 minutes. Be sure to flip them once halfway through the cooking time.
I actually got lazy and didn’t make them small enough. So not only did they not cook completely but I ended up cutting them and reshaping them after.
Preparing the Soup:
While the beanballs are baking, chop the carrots, onion and garlic and set aside.
Next, add the tablespoon of oil to a large pot and raise heat to medium. Once the oil is hot, add in the diced carrots and onions. Cook this about 10 minutes until slightly tender.
Then, add in the white grape juice and the garlic, let it simmer on medium for about 3 minutes. You want the juice to reduce slightly.
Now add in the dried thyme and vegetable stock. Let it cook about 10 minutes on a low boil.
Add in the cooked Orzo and chopped kale.
Mix it around and let it cook about another 5 minutes to just heat through the Orzo and kale. Season to taste with sea salt and pepper.
Remove the beanballs from the oven and set aside until ready to serve.
Divide the soup between bowls and top with a serving of mini white beanballs. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
- 1 can Cannellini Beans drained and rinsed
- ¼ Red Onion chopped
- 3 Cloves Garlic chopped
- ½ cup Fresh Parsley
- 1 cup Panko Bread Crumbs
- 2 tablespoons Liquid Aminos
- ½ teaspoon Paprika
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Sea Salt
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Extra Virgin Olive Oil
- ½ Yellow Onion
- 3 medium Carrots diced
- 3 Cloves Garlic chopped
- 1 cup White Grape Juice
- 7 cups Vegetable Stock
- 1 teaspoon Dried Thyme
- 1½ cups Orzo cooked
- 3 cups Kale chopped
Ingredients
For the White Bean “Meatballs”:
For the Soup:
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- Before you start to make the beanballs preheat your oven to 400F and line a baking sheet with parchment paper and set aside.
- To begin, rinse your beans thoroughly. Then add the beans to a food processor, with chopped onions, garlic, parsley and panko breadcrumbs.
- Then, add in the liquid aminos, paprika, red pepper flakes, sea salt and olive oil.
- Pulse the mixture until everything is uniformed and combined. You may need to stop it after about 30 seconds and scrape down the sides using a spatula and pulse again until you get you’re desired consistency for the “meatballs”.
- Form mini beanballs. If you think they’re small make them smaller. You want them bite-size so you have a lot in the soup. Arrange them on the prepared baking sheet and Bake in the oven for 30 minutes. Be sure to flip them once halfway through the cooking time.
- While the beanballs are baking, chop the carrots, onion and garlic and set aside.
- Next, add the tablespoon of oil to a large pot and raise heat to medium. Once the oil is hot, add in the diced carrots and onions. Cook this about 10 minutes until slightly tender.
- Then, add in the white grape juice and the garlic, let it simmer on medium for about 3 minutes. You want the juice to reduce slightly.
- Add in the cooked Orzo and chopped kale. Mix it around and let it cook about another 5 minutes to just heat through the Orzo and kale.
- Now add in the dried thyme and vegetable stock. Let it cook about 10 minutes on a low boil.
- Remove the beanballs from the oven and set aside until ready to serve.
- Divide the soup between bowls and top with a serving of mini white beanballs. Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
