Grandpa Joe's
Vegetarian Italian Wedding Soup

This simple, easy-to-prepare soup is delicious!

About this recipe

The traditional Italian Wedding Soup is the essence of Tuscan cuisine.  It is rich, flavorful, and nutritious.  This is my vegetarian version.  Frankly, I was surprised at how rich the flavors are, even without the meatballs!

Ingredients

  • 8 cups vegetable stock (see Notes)
  • 1 carrot, diced
  • 1 celery rib, diced
  • ½ cup onion, diced
  • ½ cup orzo
  • Parmigiano-Reggiano cheese
  • 5 ounces baby spinach, chopped
  • 12 ounces hydrated dried ceci beans
  • 2 teaspoons kosher salt
  • freshly ground black pepper

Directions

  1. Bring the stock to a boil in a large pot.  Add the celery, onion, and carrots.  Season with salt and pepper.  Add the orzo and cook for about 10 minutes.  
  2. Add the spinach and ceci beans and simmer 5 minutes longer. 
  3. Serve with freshly grated Parmigiano-Reggiano cheese.
Vegetarian Italian Wedding Soup.

Notes

  • I have been told (by two of my confirmed vegetarian friends) that not all commercial vegetable stocks are the same.  Consequently, I sampled College Inn, Swanson’s (Vegetable Broth, not Stock), and Pacific Organic.  The first two had similar flavors that I found to be very pleasant.  The Pacific Organic, however, was almost distasteful – definitely not acceptable.
  • Ceci beans are also called garbanzo beans and chick peas.  Be sure to try hydrated dried beans.  The result tastes just like a fresh bean.
  • This recipe serves 6 generously.
Posted: May 2017.