I am by no means a vegetarian. But Chris and I have been talking about having more meatless days. The issue with me and “restrictions” is the more you tell me I can’t have something, the more I want it (LIKE A CHILD). That’s why I’m so excited to be working with Pure Farmland to promote their new products! I still get to enjoy “meat” and still get to keep up with Meatless Mondays.
Pure Farmland makes plant-based protein products. Their mission is simple: minimize their impact on the environment. They currently make four different products: meatballs, patties, breakfast sausages, and protein starters (think ground beef texture). Each product comes with a few flavors as well so it’s nice to have different variety. One thing I like to make over the weekend is a nice big pot of soup to eat for a couple of nights in the winter. One winning soup that Chris and I love is the Italian Wedding soup. It has everything we love: meatballs and veggies. So I thought of how great it would be to make a vegetarian version of this but with the Pure Farmland meatballs.
The secret ingredient to making this soup super tasty is Parmigiano Reggiano rind. I always buy a big wedge of Parmigiano Reggiano and keep it in the fridge, just in case. I love the umami this cheese imparts on dishes. The little cheese crystals also add a wonderful texture to dishes. The rind is typically too hard to eat and gets thrown out. But don’t ever do that! Just save it in the freezer until you make a batch of soup and throw it in. The cooking softens the rind and the wonderful nutty flavors permeate into the soup. It adds a wonderful layer of flavor that vegetables (and meat) won’t be able to impart.
I love that there are so many wonderful plant based proteins on the market these days. It’s gotten so much better than just eating stringy bean curd or tofu. Pure Farmland is currently available at Sprouts Farmers Markets around the Bay Area. Next time you’re thinking of trying something new, and trying to lower your meat consumption, why not give this product a try?
Vegetable Wedding Soup
- 1 pound plant based meatballs
- 4 cups vegetable broth
- 2 tablespoons avocado oil (olive oil is fine)
- 3 medium onions, minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable stock
- 1/2 cup orzo (uncooked)
- 1 can cannellini beans (15.5 oz), rinsed
- 1 bunch red kale (or endive lettuce), torn into small pieces
- 1 bunch thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Parmigiano reggiano rind
- Panko Topping
- 1/2 cup panko
- 1/4 furikake
- 1/2 cup freshly shredded Parmigiano Reggiano
- Step 1 Heat a frying pan over medium high heat. Add meatballs and sear for about 15 minutes.
- Step 2 Place aside and allow to cool.
- Step 3 In a large pot, heat up oil over medium heat. Add thyme, onions, and garlic. Sauté until onions are lightly brown about 10 minutes. Add salt and pepper.
- Step 4 Deglaze the pot with white wine and simmer for about 2 minutes. Add vegetable stock and Parmigiano Reggiano rind.
- Step 5 Simmer for 30 minutes.
- Step 6 Remove rind and thyme stems. Add dry orzo and cook for about 5 minutes.
- Step 7 Add meatballs, beans, and kale and cook down.
- Step 8 Over low medium heat, add panko to a pan and toast.
- Step 9 Add to a bowl with furikake and Parmigiano Reggiano and mix thoroughly.
- Step 10 Top soup with panko topping.
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