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  • Recipe
  • Mother's Day

Vegan Italian Wedding Soup

Vegan Italian Wedding Soup

Ingredients

  • 2 T
    Roseli® Olive Oil Blend
  • 3 c
    Monarch® Mirepoix Blend
  • 4 ea.
    Cross Valley Farms® Peeled Garlic Cloves, minced
  • 1 tsp.
    Monarch® Dried Thyme
  • 2 ea.
    Monarch Bay Leaves
  • 10 c
    Molly's Kitchen® Vegetable Soup Base, reconstituted
  • To Taste
    Monarch Coarse Ground Kosher Salt
  • To Taste
    Monarch Ground Black Pepper
  • 2 c
    Rykoff Sexton® Power Greens Blend
  • .75 c
    Roseli® Orzo Pasta, or Roseli pasta shape of choice
  • 10 ea.
    Molly's Kitchen Plant-Based* Italian-Style Meatball

Preparation

  1. In a large pot, heat oil over medium heat. 
  2. Add mirepoix and sauté until tender.
  3. Add minced garlic and sauté for 30-60 seconds until fragrant.
  4. Add dried thyme and cook for 30 seconds until fragrant.
  5. Add reconstituted vegetable soup base, pasta of choice, and bay leaves. 
  6. Taste for salt and pepper, adjust as needed. 
  7. Bring to a boil, reduce to simmer.
  8. Cook for 8-10 minutes until pasta is al dente. 
  9. Add Power Greens Blend and cook for 1-2 minutes.
  10. Taste for seasoning and add more if needed. Add meatballs to the bowls and ladle soup on top. See note for serving/topping ideas. Enjoy! 

Serves 1

*Made with ingredients derived from plants, fungi and algae; no animal-derived ingredients. Reasonable efforts to avoid cross-contact with animal-based ingredients.