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Bowl of Vegan Italian Wedding Soup with Spoon and Drinking Glass in the Background
Vegan Italian Wedding Soup
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Cannellini bean meatballs, tender spinach, fennel, and orzo pasta go into this cozy vegan Italian wedding soup.
Course: Soup
Cuisine: American, Italian
Servings: 6 (about 2 cups per serving)
Calories: 299 kcal
Author: Alissa
Ingredients
For the Cannellini Bean Meatballs
  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • ½ cup chopped fresh basil leaves
  • 1 cup panko breadcrumbs
  • 2 tablespoons low sodium soy sauce
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • About 1 tablespoon olive oil
For the Soup:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 medium fennel bulb, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 8 cups vegetable broth
  • 1 teaspoon dried thyme
  • ¾ cup dried orzo pasta
  • 6 cups chopped fresh spinach
Instructions
Make the Meatballs:
  1. Preheat the oven to 400° and line a baking sheet with parchment paper.
  2. Place all ingredients except for the olive oil into the bowl of a food processor and pulse until all ingredients are well chopped and mixed, stopping to scrape down the inside of the bowl as needed.
  3. Roll into ½ inch balls (you should get about 35) and arrange on the prepared baking sheet. Lightly spray or brush with olive oil.
  4. Bake for about 30 minutes, turning once about halfway through, until the meatballs are nicely browned.
Make the Soup:
  1. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion, carrots and fennel. Sauté until the veggies begin to soften a bit, about 10 minutes. Add the garlic and sauté until very fragrant, about 1 minute more. Stir in the wine and bring it to a simmer. Cook until reduced by about half, about 4 minutes. Add in the broth and thyme and raise heat to high. Bring to a boil, lower heat and allow to simmer, uncovered, for 10 minutes. Stir in the orzo and spinach. Continue to simmer until the orzo is fully cooked and the spinach is tender, about 8 minutes.
  2. Ladle the soup into bowls, then add a few meatballs to each bowl. serve.
Nutrition Facts
Vegan Italian Wedding Soup
Amount Per Serving
Calories 299 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 1.6g8%
Sodium 1296mg54%
Potassium 954mg27%
Carbohydrates 33.5g11%
Fiber 8.3g33%
Sugar 4.8g5%
Protein 13.9g28%
Calcium 90mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.