The flexitarian prescription

I have always wanted to make Italian Wedding Soup. Ever since I first saw the Campbells can at the grocery, I have been intrigued. Although, I had never tried it until now. And this vegan version with potato gnocchi is absolutely amazing. Literally a perfect blend of flavors and textures, it truly is a match made in heaven : )

The Italian words minestra maritata, means “married soup” … hence the term Italian Wedding Soup, which refers to the “marriage” of flavors: spinach, broth and (traditionally) meat.

Now, about those meatballs … yes, they are vegan, and YES they are delicious. Beyond. Don’t believe me? Check out this video … embarrassing, yes, but true!

Vegan Italian Wedding Soup with Gnocchi

PREP TIME: 20 minutes | COOK TIME: 30 minutes

• 1 box Lightlife vegan meatballs
• 1 cup gnocchi, cooked, I used De Cecco
• 4-5 TBS EVOO
• 1 cup onion, chopped
• 2 stalks celery, chopped
• 1 ½ cup carrots, chopped
• 3-4 tsp garlic, minced
• 2 TBS Italian herbs OR seasoning
• 8 cups (or two boxes) vegetable broth
• 1 ½ cup spinach, roughly chopped

Warm meatballs in a little olive oil, turning over a few times so they get evenly browned. Saute onion, celery, carrots and garlic in olive oil for about 10 minutes. Add vegetable broth and Italian seasoning, bring to a boil then let simmer for 10 minutes. Add gnocchi and cook for another 7-8 minutes. Add meatballs and spinach, cover and let sit for 10 minutes before serving. Add fresh parmesan when you serve if you want … NOTE, this marriage gets really amazing the second day, don’t be surprised if it thickens so you might want to add more broth, but not necessary. Enjoy!