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Monday, June 23, 2008

This soup is so yummy...

Oh this was sooooooooooooooooooooooooo good! I found the recipe on the Whole Foods website. It was great w/the nice cool evening we had last night. I used TS Dried Tomato and Garlic Pesto for the Italian Seasoning since I was out of the TS Italian Seasoning Salt.


Italian Wedding Soup with Vegan Meatballs
Vegetarian
Heat-and-serve simple and full of flavor, our Whole Kitchen™ Vegan Meatballs make a great substitution that will please the whole family. The recipe name is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meatballs in the soup.

Ingredients with an asterisk () are available as 365 Everyday Value™ and/or 365 Organic Everyday Value™ products.
Serves 6

1 (15-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
6 cups organic vegetable broth
4 ounces elbow pasta
1 (16-ounce) package vegan meatballs
3 cups fresh organic spinach, roughly chopped
2 teaspoons dried Italian seasoning
Sea salt and ground black pepper
2-3 tablespoons grated parmesan cheese (optional)
Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with parmesan if desired.
Nutrition Info
Per serving (About 14.5oz/418g-wt.): 310 calories (79 from fat), 9g total fat, 0.33g saturated fat, 18.5g protein, 34g total carbohydrate (5g dietary fiber, 7g sugar), 3mg cholesterol, 1400mg sodium

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