Ingredients

• Ingredients 3 Tbsp olive oil 1/2 Cup / 100g white onion, diced 1/2 Cup / 100g carrots, diced 1/2 Cup / 100g celery, diced 1 head escarole, cleaned and coarsely chopped 1 tin white beans, rinsed 6-8 oz / 180-220g star-shaped pasta, Acini de Pepe or other small pasta 12 Cups / 3 litres vegan chicken stock, or vegetable stock 1 package vegan meatballs Black pepper, to taste Sea salt, to taste Quality olive oil, to finish each bowl

Preparation

• Preparation Serves 8-10 Method Preheat oven to 375 degrees. Once the oven is preheated, spray a sheet pan and add the meatless meatballs. Bake for 15-20 minutes until crisp around the sides. Remove from oven and set aside. Once cooled halve each meatball. Warm the olive oil in large soup pot over medium heat. Add in the onions, carrots and celery. Sauté for 4 minutes until onions are translucent. Add escarole and stir well for 3-4 more minutes until wilted. Turn the heat up to medium-high, then add the stock and bring to a simmer. Add the pasta and allow to cook until the pasta is tender (about 5-7 minutes). Add the beans and halved meatless meatballs and continue to simmer for a couple of minutes. Season the soup with salt and pepper and remove from heat. Ladle the soup into bowls, finishing each with a drizzle of quality olive oil and serve with your favourite crusty baguette.