The Art of Soups & Stews is a new monthly recipe column in which Best of Vegan contributor Devorah Bowen delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes. In her first article, Devorah shares her outlook on soup season (spoiler: it lasts year-round!), and a recipe for vegan Italian wedding soup (which, despite the name, isn’t actually a wedding dish).
Table of Contents
Why I Love Soups
Soups and stews are one of my most frequently cooked meals. They are super easy to make, most often in one pot and are a great way to use a variety of ingredients. They range from bright flavored to hearty and comforting.
I like to think the soup season is year-round and there is a soup or stew for every occasion.
Including everything from vegetables, pasta, grains such as rice or farro, and even vegan meats like sausage and chicken. Some may say soup season is when the weather changes but I like to think the season is year-round and there is a soup or stew for every occasion.
About This Vegan Italian Wedding Soup
Despite the name, Italian Wedding Soup is not eaten at weddings but comes from the Italian phrase minestra maritata or “married soup”. It refers to the marrying of flavors and more specifically to the marriage of meat and greens which are the key components that make up the soup. The broth is flavorful and the soup is filled with wonderful textures. The recipe has a few components, but I promise they are all easy and the end result is so worth it!
Ingredients You’ll Need
For the Soup
- 1 medium onion, diced (about 1 ½ cups)
- 2 medium carrots, diced
- 2 ribs of celery, diced
- 4 cloves of garlic, minced
- 5 oz baby spinach
- 6 cups of vegan chicken broth
- 2 cups of water
- 1 cup (179 g) dry acini di pepe pasta (or sub israeli couscous)
- salt & pepper to taste
- vegan parmesan and grilled crusty bread for serving
For the Vegan Meatballs
- 8 oz (226 g) vegan ground pork
- 8 oz (226 g) vegan ground beef
- ½ cup (75 g) onion, grated or finely chopped
- ⅓ cup (21 g) parsley, chopped
- 1 ½ tsp (22.4 g) dried oregano
- ⅓ cup (40 g) bread crumbs
- 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
- salt & pepper to taste
Note: If you can’t find vegan ground pork then use a full 16 oz (452 g) of vegan ground beef
How to Make This Vegan Italian Wedding Soup
Make the meatballs by adding the vegan ground beef and vegan pork to a large bowl along with the bread crumbs, onion, flax egg, parsley, oregano, parmesan cheese, salt, and pepper. Mix well until thoroughly combined. Shape into small quarter-size balls and place them onto a baking sheet until ready to sauté.
In a large pot, heat the oil on medium heat. Add enough meatballs to cover the surface of the pan without overcrowding. Let the meatballs cook for 2-4 minutes before turning over to brown on the other side. Cook in batches until all of the meatballs are nicely browned. Remove them from the pot and set aside.
In the same pot add the onions and cook until translucent about 3-5 minutes. Add in the celery and carrots, and cook for 5 minutes before adding in the spices and garlic. Allow everything to continue cooking until the garlic becomes fragrant.
Add in the vegan chicken broth and water, mix well and cover the pot and lower the heat a little to simmer for 20 -25 minutes. While the soup is simmering, cook the pasta according to package directions for al dente. Drain and set aside.
Add in the meatballs and spinach and cook until the spinach has wilted. Add the cooked pasta and mix well.
Allow the soup to heat through before serving. Serve with grated parmesan and grilled crusty bread.
Vegan Italian Wedding Soup – Recipe Card
Vegan Italian Wedding Soup
Ingredients
- Soup
- 1 medium onion - diced (about 1 ½ cups)
- 2 medium carrots - diced
- 2 ribs of celery - diced
- 4 cloves of garlic - minced
- 5 oz baby spinach
- 6 cups of vegan chicken broth
- 2 cups of water
- 1 cup 179 g dry acini di pepe pasta (or sub israeli couscous)
- salt & pepper to taste
- vegan parmesan and grilled crusty bread for serving
- Meatballs
- 8 oz 226 g vegan ground pork
- 8 oz 226 g vegan ground beef
- ½ cup 75 g onion, grated or finely chopped
- ⅓ cup 21 g parsley, chopped
- 1 ½ tsp 22.4 g dried oregano
- ⅓ cup 40 g bread crumbs
- 1 flax egg - 1 tbsp ground flax mixed with 3 tbsp water
- salt & pepper to taste
- Note: If you can’t find vegan ground pork - then use a full 16 oz (452 g) of vegan ground beef
Instructions
- Make the meatballs by adding the vegan ground beef and vegan pork to a large bowl along with the bread crumbs, onion, flax egg, parsley, oregano, parmesan cheese, salt, and pepper. Mix well until thoroughly combined. Shape into small quarter-size balls and place them onto a baking sheet until ready to sauté.
- In a large pot, heat the oil on medium heat. Add enough meatballs to cover the surface of the pan without overcrowding. Let the meatballs cook for 2-4 minutes before turning over to brown on the other side. Cook in batches until all of the meatballs are nicely browned. Remove them from the pot and set aside.
- In the same pot add the onions and cook until translucent about 3-5 minutes. Add in the celery and carrots, and cook for 5 minutes before adding in the spices and garlic. Allow everything to continue cooking until the garlic becomes fragrant.
- Add in the vegan chicken broth and water, mix well and cover the pot and lower the heat a little to simmer for 20 -25 minutes.
- While the soup is simmering, cook the pasta according to package directions for al dente. Drain and set aside.
- Add in the meatballs and spinach and cook until the spinach has wilted. Add the cooked pasta and mix well. Allow the soup to heat through before serving. Serve with grated parmesan and grilled crusty bread.
Equipment
Notes
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Recipe, text, and photography by Devorah Bowen.
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I made this last night and omg, it’s delicious! I couldn’t find vegan pork, so I doubled the amount of vegan beef and it worked perfectly. Definitely adding this to my rotation. The kids loved it too. Thank you!