How to Make Italian Wedding Soup

Learn how to make Italian Wedding Soup with 40-Year-Old VeganSandra Sellani! This soup will put you in the mood for love! Get Sandra’s new book here: bit.ly/2JVMLBL – It’s a great wedding gift! #LunchBreakLIVE

RECIPE: Vegan Italian Wedding Soup from the 40-Year-Old Vegan Cookbook:

INGREDIENTS

• 1 T. olive oil (or vegetable broth)

• 1 c. white onion, diced

• 2 celery stalks, diced

• 1 large carrot, diced

• 2 c. baby spinach leaves, stems removed, loosely packed

• 3/4 c. “acini de pepe” pasta (small, granular pasta – if you cannot find this Israeli couscous is a good substitute)

• 8 c. vegetable broth

• 1 package Field Roast vegan Italian Style Sausage, case removed, diced

• Vegan Parmesan cheese (Recommended brand, Follow Your Heart) *

Salt & Pepper to Taste

DIRECTIONS

1. Sauté celery, onion and carrot in 1 Tbsp olive oil until softened, 3-5 minutes.

2. Add broth and bring to boil.

3. Add pasta and reduce heat to medium.

4. Cook according to package directions (about 8 minutes).

5. When pasta is cooked, add sausage slices and spinach and stir until wilted, a few minutes. Sausage slices should be heated through and do not have to be cooked.

6. Serve immediately and garnish with vegan parmesan cheese.