Italian Wedding Soup with Vegan Meatballs Ingredients: 1 (15-ounce) can Italian-style diced tomatoes with garlic, oregano and basil 6 cups organic vegetable broth 4 ounces elbow pasta 1 (16-ounce) package vegan meatballs 3 cups fresh organic spinach, roughly chopped 2 teaspoons dried Italian seasoning Sea salt and ground black pepper 2 tablespoons grated Parmesan cheese (optional)

Directions: Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with Parmesan if desired.

*** More Recipes ***