Italian Bean Wedding Soup

Italian Bean Wedding Soup

Serves 6 – 420 Calories Per Serving – 4g fat/78g carbs/18g protein



  • 1 Sweet Onion
  • 2 Cans Cannellini Beans
  • 1/2 Cup Chickpea Crumbs
  • 1 Tsp Garlic Powder
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Thyme
  • 1 Tsp Basil
  • 1 Tsp Oregano
  • 1 Carrot
  • 1 Bunch Kale
  • 1 Package Brown Rice Pasta
  • 6 Cups Vegetable Broth
  • 2 Cups Unsweetened Almond Milk
  • 1 Lemon
  • 1 Tsp Pepper
  • Sea Salt as Needed



  • Preheat oven to 400 and place parchment paper on baking sheet
  • Mince onion and place 1/4 of it in a large bowl with the beans and mash with chickpea crumbs, garlic powder, basil, thyme, oregano, and nutritional yeast until mostly smooth
  • Form into 30 bean balls and place on parchment paper, baking for 25 minutes
  • Dice carrot and add into a large pot with the rest of the onion and one cup of vegetable broth, cooking until tender
  • Add the rest of the broth, almond milk, chopped kale, and pasta and bring to a boil for ten minutes
  • Season with lemon juice, pepper and salt and serve with the bean balls

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