It’s pretty sad when the only wedding on my horizon is at the bottom of a bowl of soup. On the plus side, it’s really, really good soup. I remember the first time I had Italian Wedding Soup as a child… it tasted so good, but even back then meat kind of grossed me out. I avoided it for years, but lately someone at work keeps having it for lunch (hey coworker- rinse and recycle your cans please!). I was inspired to make my own carne-free, can-free version!
Vegetarian Italian Wedding Soup (Serves six.)
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 celery sticks, finely chopped
- 3 small carrots, peeled and finely chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tbsp dried Italian seasoning
- 4 cups vegetable stock
- 3 cups water
- 5 oz baby spinach (one small plastic box), rinsed
- 1/2 bunch Italian parsley, rinsed
- 2 tbsp lemon juice
- 1 cup small dry pasta, cooked separately (I used little rings)
- 1 recipe Vegetarian Meatballs
Heat olive oil in a large stock pot and saute onion, celery, carrots and bay leaves until soft.
Add in Italian seasoning, vegetable stock and water. Bring to a boil, cover, lower heat and simmer for twenty minutes.
While soup simmers, chop spinach into medium-sized pieces, and mince parsley. After simmering soup for twenty minutes, add greens and simmer for ten more minutes.
Stir in lemon juice.
To serve, add in the pasta and meatballs! I always keep these ingredients separate until serving so they don’t get mushy.
Nutritional Estimate (Soup only- noodles vary too much and meatball nutritional info is the previous post!): 90 calories, 5 grams fat, 2 grams protein, 134% Vitamin A, 25% Vitamin C, 15% Folate, 6% Iron.