Vegan Italian Wedding Soup

forksoverknives.com

Beth Larson

1 15-oz. can no-salt-added chickpeas, drained, and liquid (aquafaba) reserved

1 cup cooked brown lentils

¾ cup rolled oats

½ cup chopped onion

1 teaspoon Italian seasoning, crushed

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

2 cups sliced leeks

2 cups sliced carrots

1 bulb fennel, thinly sliced

3 cloves garlic, minced

6 cups low-sodium vegetable broth

2 cups frozen cut green beans

1 15-oz. can no-salt-added red beans, rinsed and drained (1½ cups)

Sea salt, to taste

¼ cup chopped fresh flatleaf parsley

2 tablespoons nutritional yeast

Directions at forksoverknives.com

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