Vegan Italian Meatball Wedding Soup
Herbed white bean meatballs act as a meaty stand-in in this reimagined version of this family-favorite soup.
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Cooking tools:
- Potato masher
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pot
- Stove
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
- Colander
- Spoon
Ingredients
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1½ teaspoon garlic powder
- 1 teaspoon Herbes de Provence
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅓ cup wheat breadcrumbs
- 1 tablespoon tamari
- Zest of 1 lemon
- ½ cup minced parsley
- 4 cups low-sodium
- vegetable broth
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 cup farro, cooked according to package instructions
- Juice of 1 lemon
- 1 tablespoon tamari
- ½ teaspoon miso
- ¼ cup finely chopped parsley, for topping
- 2 tablespoons finely chopped dill, for topping
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