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!

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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.

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Finish this yummy soup with vegan or vegetarian meatballs and freshly grated Parmesan cheese!

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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

8 servings

 

INGREDIENTS

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

 

DIRECTIONS

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.

 

 

NOURISHING NUTRITION (per 1 ½ cup serving)

Calories: 191

Fat (g): 7.4

Sodium (mg): 700

Protein (g):14.5

Carbs (g): 18.5