I love soup. The addition of gardein vegan meatballs makes this a quick complete meal. Feel free to omit them and use another brand or make your own. Enjoy with a sprinkle of vegan parmesan or a squeeze of fresh lemon juice.
- 4 cups of fresh chopped spinach
- 2 large carrots peeled and diced
- 1 celery stalk diced
- 1 small onion diced
- 1 garlic clove minced
- 8 cups vegetable broth
- 2 cups water
- 7 oz small shape pasta
- 1 pkg Gardein Meatless Meatballs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp fresh chopped parsley
- salt/pepper to taste
Step 1 – heat 2 tbsp olive oil in a large soup pot, add in the onion and saute until soft and translucent; add celery, cook 3 min; add carrot, garlic, onion powder, garlic powder and chopped parsley; saute 8 min, add in vegetable broth; bring to a boil, lower heat, cover and simmer for 25 minutes.
Step 2 – After 25 minutes add 2 cups water, meatballs and the pasta; cover and cook for 10 minutes stirring occasionally; after the 10 min stir in chopped spinach, 1 tsp salt, 1/4 pepper or to taste; cover and simmer an additional 10 minutes.
Ladle into bowls and serve with good crusty bread. Enjoy!