VEGAN BELTANE WEDDING SOUP

In celebration of Beltane, knowing a lot of folks who have been married on this day, I thought this recipe was quite fitting.

Vegan, Dairy Free

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Ingredients

• 1 T EVOO

• 1 shallot, diced

• 2 medium carrots, diced

• 1 celery stalk, diced

• 3 garlic cloves, minced

• 1 c dry white wine (broth if alcohol-free)

• 8 c vegetable broth

• 1/2 T each: basil, oregano, lemon pepper

• 1 t each: dried thyme, Himalayan pink salt

• freshly cracked pepper

• 3/4 c dried orzo pasta

• 6 cups fresh spinach, torn
  

  Bean Balls:

• 1 (14 oz) can cannellini beans, rinsed and drained

• 1 shallot, chopped

• 3 garlic cloves, minced

• 2 T tamari

• 1 t each: dried basil, oregano, parsley

• 1 t lemon pepper

• 1/2 t paprika

• 1 c panko breadcrumbs

• 1/2 t red pepper flakes

• freshly cracked pepper

• drizzle of EVOO

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Directions

Preheat oven to 400 and line a baking sheet with parchment paper.

In a food processor, add all the bean ball ingredients. Pulse til combined. Roll into 1/2-inch balls and arrange on a baking sheet. Bake for 30 minutes, turning over halfway through.

For the soup, drizzle the EVOO into a large pot on medium heat; add the shallot, carrots, and celery. Sauté about 10 minutes til softened. Add the garlic and a minute later add the wine. Bring it to a simmer and cook til reduced by half, about 4 minutes. Add the remaining ingredients except orzo and spinach. Bring to a boil and simmer uncovered for 10 minutes. Stir in the orzo and spinach, and cook for about 8 minutes until the orzo is tender.

Ladle the soup into bowls and top with a few bean balls. Option to add vegan parmesan. Enjoy!