Vegan Italian Wedding Soup with Kale
A vegan Italian Wedding Soup that uses kale for its greens and white bean balls instead of animal meat which makes it that much better!
Servings Prep Time
6 15minutes
Cook Time
Servings Prep Time
6 15minutes
Cook Time
For the White Bean “Meatballs”:
For the Soup:
Preparing the White Beanballs:
  1. Before you start to make the beanballs preheat your oven to 400F and line a baking sheet with parchment paper and set aside.
  2. To begin, rinse your beans thoroughly. Then add the beans to a food processor, with chopped onions, garlic, parsley and panko breadcrumbs.
  3. Then, add in the liquid aminos, paprika, red pepper flakes, sea salt and olive oil.
  4. 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”.
  5. 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.
Preparing the Soup:
  1. While the beanballs are baking, chop the carrots, onion and garlic and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Now add in the dried thyme and vegetable stock. Let it cook about 10 minutes on a low boil.
  6. Remove the beanballs from the oven and set aside until ready to serve.
  7. Divide the soup between bowls and top with a serving of mini white beanballs. Enjoy!
Recipe Notes

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