Italian Bean Wedding Soup

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

Ingredients

• 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

Instructions

• 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