Plant-Based Italian Wedding Soup

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CHEF BRYAN HUDSON

SYSCO RALEIGH

YIELD: 4 SERVINGS

 

INGREDIENTS:

8 oz. Sysco Simply Plant-Based Meatballs (halved)

Soup

2 Tbsp. Arrezzio Extra Virgin Olive Oil 

½ cup Carrots (1/4” Dice)

1 cup Onion (1/4” Dice)

½ cup Celery (1/4” Dice)

1 Tbsp Chopped Garlic in water

2 cups Tuscan Kale (de-stemmed & roughly chopped)

¼ tsp Crushed Red Pepper

1 cup Roland Chablis Cooking Wine

¼ cup Sysco Imperial Vegetable Soup Base

1 quart Hot Water

½ cup Oregano (Chopped)

½ cup Fresh Italian Parsley (Chopped)

1 cup Mediterranean Bruschetta

2 Tbsp. Greenleaf Pesto (for Garnish)

 

DIRECTIONS:

  1. Heat a rondeau over medium heat and add olive oil. Sear the meatballs on all sides being careful not to burn. When browned, remove meatballs from pan and set aside.
     
  2. Add the garlic, carrots, onion, and celery to the pan, and sweat until translucent.
     
  3. Add the chopped kale and cook an additional 2-3 minutes.
     
  4. Deglaze the pan with cooking wine, and add red pepper flakes. Allow the wine to reduce by half.
     
  5. Whisk together the hot water and the vegetable base. Add this to the pan and bring to a simmer.
     
  6. Next, add the oregano, parsley and bruschetta mixture to the pot. Allow to simmer until the carrots are fork tender (about 30 min).
     
  7. Season with salt and pepper to Taste
     

Serving:

  1. Add 4 halves of the browned Sysco Simply Plant-Based Meatball to each bowl.
     
  2. Ladle piping hot soup over the meatballs.
     
  3. Drizzle one teaspoon of pesto over the soup prior to serving.