A simple and filling vegan soup that makes great use of Gardein's Meatless Meatballs.
What you will need
2 ribs Celery
1 White Onion
1 Tbsp Olive Oil
1 tsp Italian Seasoning
1/4 cup Vegetable Bouillon
15 oz. Diced Tomatoes
6 cups Water
1 cup Macaroni
12 oz. Gardein Meatless Meatballs
Black Pepper(Nutritional facts 62 calories, 0.84 g fat, 11.85 g carbohydrates, 1.92 g protein, 0 mg cholesterol, 297 mg sodium)
How to cook
Peel the carrots and grate on a standard cheese grater.
Similarly, grate the celery. You can also dice the celery if you like, but I was hoping to get more flavor than texture here, so I opted for the grater.
And grate the onion. Again, feel free to dice the onion. But another benefit of using the grater here is that the smaller vegetable pieces will cook more rapidly.
Heat some oil over medium heat in a large soup pot.
Stir in the grated onion.
Stir in the celery.
Add the carrot and cook, stirring frequently until the vegetables are tender, almost reduced to a paste.
Add the Italian seasoning. Stir it in and cook for about 30 seconds, just to heat up the herbs and disperse the flavor.
Stir in the bouillon.
Add the diced tomatoes and cook, stirring frequently until reduced to a paste (about 10 minutes).
Add the water and bring the pot to a gentle simmer.
Stir in the macaroni.
Add the meatless meatballs. Simmer, stirring frequently until macaroni is tender (about 12 minutes for most pasta brands). Add a little salt and pepper as needed.