Italian-inspired Vegan Sausage & Orzo Soup

Difficulty: Very Easy
Grade: 9
Duration: 30 minutes
Number of people: 3

Ingredients

• Soup 1 Tbsp (15 mL)
• olive oil 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 2 celery ribs, finely sliced
• 2 Belgian endives, finely sliced (optional)
• 2 vegetable bouillon cubes 1 carrot, finely chopped
• 3 cups (720 mL) water 1⅜ cups (400 mL)
• canned crushed tomatoes ½ cup (90 g)
• dry orzo pasta 1 tsp
• Italian spice mix
• 2 cups (50 g) kale, chopped
• 2 cups (60 g) fresh spinach, chopped
• 1 Tbsp (15 mL) olive oil
• 2 Beyond Meat sausages, sliced

Instructions

1. Add oil to a large pot on medium-high heat. When hot, add the onion and cook for 3 - 5 minutes.
2. Add the garlic and cook for 2 more minutes.
3. Then add the remaining soup ingredients, except for the kale and spinach. Cook at a gentle boil for 18 - 20 minutes.
4. Meanwhile, add some oil to a medium pan and cook the vegan sausages until golden on both sides.
5. Returning to the soup, add the kale and spinach and cook until wilted.
6. Serve the soup in some bowls, top with the fried sausages, and enjoy!

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