Once you taste it, you’ll vow to never go
another cold day without a bowl of this in your life.
Cooking spray
1 large yellow onion
3 cups cooked white or cannellini beans*
1⁄2 cup whole wheat bread crumbs
3 cloves garlic, minced
1⁄4 cup nutritional yeast or flour
2 tablespoons olive oil
1 tablespoon soy sauce or tamari
2 teaspoons no-salt, all-purpose seasoning blend
1 teaspoon each dried thyme, basil, and oregano
1⁄2 teaspoon grated lemon zest
1 teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 cup small dried pasta**
9 cups vegetable broth
1 tablespoon fresh lemon juice
4 cups chopped kale or other dark, leafy greens

1⁄4 teaspoon each salt and ground pepper
1⁄4 cup chopped fresh parsley or basil
1 Crank your oven to 400°F. Coat a baking sheet with cooking spray.
2 Now, make the bean balls. Chop up the onion and measure out 1⁄4 cup. Save the rest but
push it to the side; we’ll use that shit in a bit. Mash up the beans in a large bowl until they
form a paste. Some whole bean bits are cool, but try to keep that shit to a minimum. Stir in
the rest of the ingredients including the 1⁄4 cup chopped onion and mix it all up so that
everything gets distributed. You might need to use your hands to really get in there. Don’t act
like you’re too cool to touch bean paste. If it feels a little dry, add a tablespoon or two of water.
Roll the dough into balls about the size of a golf ball and put them on the greased up baking
sheet. You should get 20 to 25 depending on your rollin’ skills. Spray them with a little
cooking spray and bake them for about 30 minutes, turning them over halfway, until both sides
are golden brown.
3 While the balls are cooking, get your soup ready. In a large soup pot, heat the oil over
medium heat. Add the rest of that onion from earlier (told ya), the carrots, and celery and
sauté until the onion starts to brown, 3 to 5 minutes. Add the garlic and pasta and cook for
30 more seconds. Gently pour in the broth and let it all simmer together until the pasta is
tender, 10 to 15 minutes. Fold in the lemon juice, greens, salt, pepper, and parsley and turn off
the heat.
4 When everything is ready, place 3 or 4 bean balls in the bottom of a bowl and gently ladle the
soup over them. Serve it up right away. The balls will slowly break apart as you eat and
everything will taste so damn good together you’ll understand why it’s called wedding
changethe nameof therecipe. Truth.
** Orzo, elbows, stars, letters, whatever you got.

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