Italian Wedding Soup

Ingredients

3 garlic cloves, peeled and chopped

½ cup celery, finely chopped 6 cups vegetables broth

1 ( 10ounce) package frozen spinach, thawed and chopped

2 large onions, chopped

1 pound frozen vegan meatballs

1 pound vegan chicken strips, chopped

2 tablespoons fresh parsley, chopped

½ cup small dry pasta (orzo or small shells work great)

Salt and pepper, to taste

Method

In a large stockpot over medium heat, combine broth, spinach, onions, garlic, carrots, celery; bring to a gently boil then simmer on low- medium heat. Add “meatballs”, parsley, salt and pepper to taste, mix well and let simmer for 10 minuets.

Reduce heat to a low simmer and add dry pasta. Cook for 30 minuets longer, stirring occasionally. Soup is ready when pasta and vegetables are tender. Serve with Italian bread if desired.

Cook Book

Is called the Dirty Vegan

By Catherine Gill.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s