Vegan Italian Wedding Soup Recipe - Forks Over Knives

Ingredients

• 1 15-oz. can no-salt-added chickpeas, drained, and liquid (aquafaba) reserved
• 1 cup cooked brown lentils
• ¾ cup rolled oats
• ½ cup chopped onion
• 1 teaspoon Italian seasoning, crushed
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• 2 cups sliced leeks
• 2 cups sliced carrots
• 1 bulb fennel, thinly sliced
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 2 cups frozen cut green beans
• 1 15-oz. can no-salt-added red beans, rinsed and drained (1½ cups)
• Sea salt, to taste
• ¼ cup chopped fresh flatleaf parsley
• 2 tablespoons nutritional yeast