This hearty, herb-infused plant-based soup from the Effectively-Fed Yogi blogger will get its title due to the wedding of greens and meat in a flavorful, slow-simmered broth. Conventional meatballs are swapped for hefty white bean-based vegan variations on this easy meal.
What you want:
For the meatballs:
1 (15-ounce) can cannellini beans, drained and rinsed
¼ cup dietary yeast
1 teaspoon onion powder
1½ teaspoon garlic powder
1 teaspoon Herbes de Provence
½ teaspoon floor cumin
¼ teaspoon black pepper
⅓ cup wheat breadcrumbs
1 tablespoon tamari
Zest of 1 lemon
½ cup minced parsley
For the soup:
4 cups low-sodium vegetable broth
3 carrots, peeled and diced
3 stalks celery, diced
1 cup of farro, cooked in response to package deal directions
Juice of 1 lemon
1 tablespoon tamari
½ teaspoon miso
¼ cup finely chopped parsley, for topping
2 tablespoons finely chopped dill, for topping
What you do:
- Preheat oven to 400 levels. Line a baking sheet with parchment paper.
- For the meatballs, in a big bowl, mix all components properly with a potato masher. Use a teaspoon to scoop combine and roll right into a ball about 1¼ inches in dimension. Place on lined baking sheet. Repeat with remaining combination.
- Spray meatballs flippantly with cooking spray and place in oven to cook dinner for quarter-hour. Take away from oven, flip over, and cook dinner for a further quarter-hour or till golden.
- For the soup, right into a soup pot, pour vegetable broth. Add chopped carrots and celery, convey to a boil, cut back to a simmer, and partially cowl pot till greens are simply tender. Take away from warmth.
- Add farro, lemon juice, tamari, and miso, and stir properly.
- Ladle into serving bowls then add meatballs to every. Sprinkle with parsley and dill and serve.
