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Italian Wedding Soup with Crusty Cannellini & Kale

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 3-4
Ingredients Method

Ingredients
  

Meatballs
  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 tablespoons of onion, finely chopped
  • 3 white mushrooms, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1/2 cup cooked cannellini beans, packaged or cooked fresh
  • 1/2 cup cooked farro
  • 1/2 cup vegan bread crumbs (+ 1/4 cup for rolling)
  • 2 flax eggs (2 tablespoons ground flax seed whisked with 6 tablespoons water, refrigerate for ten minutes or more to thicken)
  • 2 tablespoons chopped fresh parsley (+1 tablespoon)
  • 2 tablespoons chopped fresh basil (+1 tablespoon)
  • 1/4 teaspoon ground fennel seeds (optional - don't buy if you don't have already)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • sprinkle of red pepper flakes (optional)
Soup
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon extra-virgin olive oil
  • 3 cups chopped kale or swiss chard
  • 2 cups raw spinach
  • 1 quart of vegetable broth (or more if needed)
  • Fresh chopped basil for serving

Method
 

Steps
  1. In a large pot, heat the olive oil. Add the onion and garlc and cook for about 4 minutes or until cooked and translucent.
  2. Add the kale and spinach cook 3 minutes. Add salt and pepper.
  3. Add the broth and bring to a boil. Lower to simmer and cook for about 10 minutes.
  4. Add the meatballs gently and cook for another 10-15 minutes.
  5. Ladle the soup into bowls and garnish with chopped fresh basil.
  6. Cook 1/2 cup of farro according to directions.(see below)
  7. Place rinsed cannellini beans in a large bowl and mash with a potato masher.
  8. Heat a skillet with the oil and saute the onion, garlic, celery, mushrooms, salt, pepper, basil and parsley for about 5 minutes or until cooked through. Add the red pepper flakes and ground fennel if using and cook for another minute. If your vegetables are sticking, add a little veggie broth instead of more oil.
  9. Remove from heat and cool slightly.
  10. In a large bowl with the mashed cannellini beans, combine the cooked vegetables, 1/2 cup bread crumbs, 1/2 cup cooked farro and 3 tablespoons of flax egg. Toss in 1 tablespoon chopped fresh basil and parsely. Taste for seasoning.
  11. Form into balls and lightly roll in breadcrumbs.
  12. In a large non-stick saute pan heat 1 teaspoon of olive oil until hot. Add cannellini balls gently and cook for a minute or two on each side to get a good carmelized crust.