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5 from 1 vote
Vegetarian Italian Wedding Soup
Author: Gay Van Beek for Canterbury Cottage Designs
  • 1 cup diced onion white or yellow, not red
  • 3 cloves minced or chopped garlic
  • 3/4 cup diced celery
  • 3/4 cup diced carrots
  • 3/4 cup diced green zucchini or yellow squash
  • 4 Beyond Meat Patties
  • 1 Tbsp. Fennel fronds
  • 8-10 cups veggie broth
  • 1/2 cup dry white wine such as Pinot Grigio
  • 3 Tbsps. Fresh parsley chopped
  • 3 Tbsps. fresh Basil chopped
  • 1 Bay leaf
  • pinch of Dried Thyme
  • 3 tsp. garlic powder
  • 1- 1/2 cups orzo uncooked
  • 1 cup Ancini de Pepe Uncooked or other small pasta
  • Lots of salt and pepper
  • 3 cups fresh spinach leaves
  1. Add a bit of veggie broth to a large soup pot. Saute the Beyond Meat, breaking it up with a spatula as it cooks. Add carrots, onion, celery, and zucchini until the veggies are soft and translucent. Add the chopped garlic, fennel fronds, white wine, bay leaf, and 8 (to start) cups of veggie broth. Bring to a boil. Lower heat and simmer for about 15 minutes.
  2. Add both pastas and cook on low heat, uncovered, until the pastas are soft, about 10 minutes. At this point you may need to add more broth.
  3. Add all fresh and dried herbs, garlic powder, and fresh spinach. Stir and saute until spinach has wilted.
  4. Serve piping hot with crusty bread!
Recipe Notes

This keeps in the fridge for at least a week. You will need to add more broth to the soup to reconstitute it as you heat it up for additional servings as the pasta will soak up the broth. It will not change the taste of your soup.