Meatless Monday with Easy Vegan Italian Wedding Soup With White Bean Balls | Miratel Solutions

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Meatless Monday with Easy Vegan Italian Wedding Soup With White Bean Balls

Welcome to the Miratel blog for our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

You don’t generally think about soup in the summer but it hasn’t been a normal summer with the excessive rain and cooler temps which make soup a definite warming and satisfying meal option. Especially when it’s a meal in a bowl like today’s Italian wedding soup with white bean balls. According to the chef who created this delicious recipe, “This recipe is (a) traditional mixed with creativity and it’s just so delicious. This soup is guaranteed to make everyone in your family fall in love with it.” This incredible recipe comes courtesy of the very talented Maria Koutsogiannis of Food by Maria, a truly amazing website full of inventive vegan recipes and incredible food images via the always reliable One Green Planet.

INGREDIENTS (serves 4)

FOR THE BALLS:

  • 1-14 ounce can white beans, drained and strained
  • 1 small onion, choppedvegan easy italian wedding soup
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh dill and parsley
  • 1 cup panko bread crumbs (or gluten-free bread crumbs)
  • 1 teaspoon salt
  • 1/2 teaspoon basil powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1-2 tablespoons olive oil

FOR THE SOUP:

  • 2 tablespoons olive oil
  • 1 large white onion, finely chopped
  • 2 carrots, ribboned, use a vegetable peeler
  • 3 cloves of garlic, pressed or crushed or finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 1/4 cup white wine
  • 1/4 cup fresh dill
  • 1/4 cup fresh thyme
  • 8 cups vegetable stock, unsalted
  • 3/4 cup acini de pepe (a grain-like type of pasta)

PREPARATION

TO MAKE THE BALLS:

  1. Into a food processor add all the ingredients and blend till completely combined. You want it to be sticky but well blended. You will have to stop a few times to scrape down the sides.
  2. Transfer the mixture into a bowl, cover with parchment and let sit in the fridge for 2-3 hours.
  3. Before removing from fridge preheat your oven to 375°F.
  4. Remove mixture from fridge, roll into 2 inch balls and place onto a baking sheet lined with parchment paper – you can spray your parchment with a bit of coconut oil.
  5. Cook for 30 minutes turning balls halfway through – you want them to look like they’ve been boiled, not baked (aka not too golden).

TO MAKE THE SOUP:

  1. Into a large pot add your olive oil and let it heat up for a few seconds.
  2. Add your onions and carrots and let them sweat down on medium heat for 3-5 minutes.
  3. Turn your heat to high and add your garlic, salt and pepper. Stir for a few seconds.
  4. Now add your wine and fresh herbs. Your house is now smelling fabulous and you are becoming increasingly excited to eat this soup!
  5. Let the wine cook down for about 5 minutes and then add your stock and bring it to a boil. Once boiling add your Acini De Pepe and let it cook on low heat for around 10 minutes.
  6. At the last minute add your spinach and add your balls to the soup.
  7. Serve with fresh dill and a few drops of lemon!

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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