Italian Wedding Soup with Plant Based Meat

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 fennel bulb , stalks discarded, bulb halved, cored, and chopped
• 1 onion, chopped
• 4 garlic cloves , smashed and peeled
• ¼ ounce dried porcini mushrooms , rinsed
• ½ cup dry white wine
• 1 tablespoon plant-based or traditional Worcestershire sauce
• 4 cups vegetable broth
• ½ cup panko bread crumbs
• 4 teaspoons finely grated onion
• ¾ teaspoon dried oregano
• ½ teaspoon garlic , minced to paste
• ¼ teaspoon ground fennel
• ¼ teaspoon table salt
• ⅛ teaspoon pepper
• 12 ounces plant-based ground meat
• 12 ounces kale , stemmed and cut into ½-inch pieces (6 cups)
• 2 carrots , peeled and sliced thin on bias
• 5 ounces ditalini
• Plant-based or dairy Parmesan cheese (optional)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag