Guest guest Report post Posted May 18, 2010 Today is our 25th anniversary and our cupboard is low. I was looking online for a recipe using acini de pepe pasta and found recipes for Italian Wedding Soup. So I adapted it and now it's Anniversary Soup! It was delish! And it used what I had in my fridge and cupboard! 2 tbsp olive oil 2 small onions, chopped 3 stalks celery, chopped 3-4 carrots, chopped 1 bunch of brown beech mushrooms (you could sub other mushrooms or leave it out) 3 cloves garlic 64 oz veggie broth 4 cups chopped kale (packed) 3 oz acini de pepe pasta 2 links Field Roast Italian Sausage, sliced (or you could sub frozen vegan meatballs) Crusty Italian bread Heat oil in Dutch oven; saute onion, carrot, garlic, and celery until veggies are soft, about 10 minutes. Add sliced sausage and mushrooms and saute for about 3 minutes. Add broth and increase heat to high. When boiling, add kale and pasta. Turn heat down and simmer for 10 minutes. Add salt and pepper to taste. My non-vegan husband sprinkled his with Parmesan cheese. Serve with Italian bread. Yum! Non-vegan hubby had two big bowls! A definite hit! Ginger Quote Share this post Link to post Share on other sites
