The bean balls in this soup are what make it! The soup itself is a delicious flavor, but the bean balls are what take the cake! This Orzo Soup with White Bean Balls is perfect for a chilly day and will impress anyone you serve it to!

Orzo Soup with White Bean Balls [Vegan]

Serves

414

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Ingredients

For the White Bean Balls:

  • 1 large yellow onion, diced
  • 2 cans, low-sodium white or cannellini beans, drained and rinsed
  • 1/2 cup whole wheat bread crumbs
  • 3 cloves garlic, minced
  • 1/4 cup nutritional yeast, or flour
  • 2 tablespoons olive oil
  • 1 tablespoon low-sodium soy sauce or tamari
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon grated lemon zest (optional)

For the Soup:

  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 cup whole wheat orzo
  • 9 cups low-sodium vegetable broth
  • 1 tablespoon fresh lemon juice
  • 4 cups kale or spinach, chopped
  • 1/4 teaspoon ground pepper
  • 1/4 cup chopped fresh basil
  • Salt, to taste
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Preparation

  1. To begin, preheat your oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray, or lightly spread olive oil.
  2. Start by making the bean balls. Of the chopped onion, measure out 1/4 cup and set aside for making the soup. After draining and rinsing your beans, add them to a large bowl and mash them until a paste is formed. Add the remaining ingredients, including the remaining chopped onion, and mix well until evenly distributed. Roll the bean paste into balls [or squares] about the size of a golf ball and place on the greased pan. Aim for 20-25 bean balls. Bake for 15 minutes. Turn the balls. Bake for another 15 minutes until both sides are golden brown.
  3. While the balls are baking, get out a large soup pot. Add the oil and heat over medium heat. Add the 1/4 cup onion that was previously set aside, carrots, and celery. Saute until the onion begins to brown, about 3 to 5 minutes. Add the garlic and orzo. Cook for about 30 seconds until the garlic is fragrant. Add the vegetable broth and allow the soup to simmer about 10 to 15 minutes, until the orzo is tender. Next, add the lemon juice, kale, pepper, basil, and salt. Turn off the heat.
  4. When ready to eat, place 3 to 4 bean balls in the bottom of each bowl and ladle soup over the balls. Enjoy!
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