Vegan Italian Wedding Soup
4 tablespoons olive oil, divided
1 medium white or yellow onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp), plus 1 whole clove, peeled, divided
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
6 cups low-sodium vegetable broth
3/4 cup ditalini pasta
1 package vegan meatballs, defrosted (18 small meatballs)
1 package (5 ounces) fresh spinach
2 tablespoons fresh lemon juice
Heat 2 tablespoons olive oil in large pot over medium-high heat. Add onion and minced garlic; saute 5 minutes, or until beginning to soften. Stir in carrot and celery, and cook 5 minutes more, or until onion is soft and just beginning to brown. Add oregano, basil, and parsley, and cook 1 minute. Stir in broth, and bring to a boil.
Reduce heat to medium, add ditalini, and cook at low boil 5 minutes, or half of cooking time stated in ditalini package directions. Add meatballs, reduce heat to medium-low, and simmer 10 minutes.
Meanwhile, heat remaining 2 tablespoons oil in skillet over medium heat. Add remaining garlic clove, and crush with wooden spoon in oil while heating. Add spinach; cook 3 to 5 minutes, turning constantly so spinach becomes evenly coated and wilted, but still bright green. After meatballs have simmered, add spinach and lemon juice to soup, and season with salt and pepper.
As prepared, each serving contains 234 calories, 11.5g total fat, 0mg cholesterol, 499mg sodium, 25g total carbohydrate and 9g protein.