Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, chopped (about 1 cup)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cans (14.5 oz each) Hunt's® Stewed Tomatoes with Basil, Garlic & Oregano, chopped and juice reserved
- 2 containers (32 oz each) reduced-sodium vegetable broth
- 1 bag (12.7 oz. each) Gardein® Meatless Meatballs
- 1 cup orzo or acini de pepe pasta, uncooked
- 2 cups baby spinach leaves, chopped
- 1/2 cup shredded parmesan cheese or vegan alternative
Directions
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Step one
In a large pot, heat olive oil over medium high heat until hot. Add carrots, celery, onion, salt and pepper. Cook and stir 5 minutes or until vegetables are softened. Add chopped tomatoes and reserved juice, vegetable broth. Bring to boil, then lower heat to medium and add plant-based vegan meatballs. Simmer 10 to 15 minutes.
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Step two
Add dry pasta and continue to simmer at a low boil, stirring frequently, until pasta is cooked through, about 10 minutes. Remove from heat and stir in chopped spinach. Allow Italian wedding soup to cool slightly. Ladle soup into bowls and top each serving with about 2 tablespoons shredded cheese. Serve.
Nutrition Information
168 calories, 21g carbs
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 110 mg | 11% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 3 mg | 1% |
| Total Fat | 5 g | 8% |
| Iron | 2 mg | 9% |
| Calories | 168 kcal | 8% |
| Sodium | 1050 mg | 44% |
| Protein | 9 g | 19% |
| Saturated Fat | 1 g | 6% |
| Sugars | 6 g | 1% |
| Vitamin C | 9 mg | 15% |