Cozy Vegan Italian Vegetable Soup
Ingredients
- 1 sweet onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 potatoes, peeled and cubed
- 1, 15 oz can chickpeas, drained and rinsed
- 28 oz can petite diced tomatoes
- 6 cups vegetable broth
- 3-4 cloves garlic, minced
- 1 package of plant-based meatballs (e.g., Beyond Meat Italian meatballs)
- 2 bay leaves
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp dry oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Additional herbs: sprig of rosemary, Italian parsley, and basil
Preparation
Cook the diced onion for 5-7 minutes, followed by garlic until fragrant.
Add all other vegetables and dried seasoning. Stir and cook for a bit longer.
Finally, add the vegetable broth and bay leaves.
Bring the soup to a boil and then turn down the heat to a low simmer.
Optional: Take a sprig of basil, make a few slits in the stem without placing it through, and add it to the middle of the soup for extra flavor.
While the soup is simmering, cook the plant-based meatballs slightly to brown. Then add them to the soup to simmer.
Add the sprig of rosemary but remove the stem.
Simmer the soup on low for 30-40 minutes, allowing the flavors to blend, the veggies to soften, and the potatoes to thicken.
Taste for seasoning, and adjust with additional salt and pepper if needed.
Serve and enjoy!