We are bringing you another low calorie soup full of flavor, veggies and protein. At less than 200 calories for 1 ½ cups of this delicious vegetarian soup, it is a perfect addition to any meal! Watch our video for the full demo!
The Acini Di Pepe pasta adds so much texture to this dish and makes the soup extra satisfying. Get in those green veggies with fresh kale and a burst of dill.
Finish this yummy soup with vegan or vegetarian meatballs and freshly grated Parmesan cheese!
If you’d like to make this dish completely vegan, swap out the pasta and cheese for vegan versions! Enjoy!
Light Vegetarian Italian Wedding Soup
by Caitilin Perez, RDN
1 tbsp. canola oil
½ c. onion, diced
½ c. carrots, diced
½ c. celery, diced
1 tbsp dried oregano
1 tbsp dried dill
1 tbsp garlic powder
6 c. low sodium vegetable broth
4 c. water (mix with broth)
½ c. Acini Di Pepe pasta, dry
12 frozen vegan or vegetarian meatballs
1 c. kale, chopped, packed
½ c. parmesan cheese, grated
1) Prepare the onion, carrots and celery first. Heat oil to medium in a dutch oven, then add vegetables to soften, about 5 minutes.
2) Add oregano, dill and garlic powder. Pour in broth/water mixture, bring to a boil and simmer for 10 minutes.
3) Bring soup back to a boil and add pasta, cook for 5 minutes. Add meatballs and cook for another 5 minutes.
4) Add kale and cheese, simmer for 2 minutes and serve. Slice meatballs in half to create 8 equal servings.