Italian Escarole Soup | Vegan Recipes | Veganuary

Ingredients

• 3 Tbsp olive oil
• 1/2 Cup / 100g white onion, diced
• 1/2 Cup / 100g carrots, diced
• 1/2 Cup / 100g celery, diced
• 1 head escarole, cleaned and coarsely chopped
• 1 tin white beans, rinsed
• 6-8 oz / 180-220g star-shaped pasta, Acini de Pepe or other small pasta
• 12 Cups / 3 litres vegan chicken stock, or vegetable stock
• 1 package vegan meatballs
• Black pepper, to taste
• Sea salt, to taste
• Quality olive oil, to finish each bowl