VEGETARIAN Italian Wedding S o u p We've lightened up this favorite with meatless meatballs and vegetable broth. Looking to lower your sodium intake? Substitute low sodium vegetable broth or make your own with veggies and water. total time 20 minutes plus 4 hours cook time • serves 10 (1¼ cup) INGREDIENTS 1 Tbsp. Fresh Thyme extra virgin olive oil 2 (10.6 oz.) bags frozen meatless meatballs 3 carrots, peeled and sliced ¼-inch thick 1 cup chopped celery 1 medium yellow onion, chopped 1/2 cup chopped red bell pepper 2 (32 oz.) cartons Fresh Thyme vegetable broth 2 cloves garlic, minced 2 tsp. Fresh Thyme Italian seasoning 1/2 tsp. Fresh Thyme fine sea salt, optional 1/4 tsp. Fresh Thyme ground black pepper 1 cup dry whole wheat orzo pasta 6 cups fresh baby spinach, coarsely chopped INSTRUCTIONS 1. In a large skillet, heat olive oil over medium heat. Add half of the meatballs to skillet. Cook for 5 minutes or until browned, turning occasionally. Remove meatballs from skillet. Repeat with the remaining meatballs. 2. In a 5- or 6-quart slow cooker, combine carrots, celery, onion, bell pepper, meatballs, broth, garlic, Italian seasoning, salt, if desired, and black pepper. 3. Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours. 4. If using low-heat setting, turn cooker to high-heat setting. Stir pasta and spinach into mixture in cooker. Cover and cook for 15 minutes or until pasta is tender. Each serving contains: 166 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 824 mg sodium, 12 g carbohydrates, 4 g fiber, 3 g sugar, 14 g protein. Daily values: 100% vitamin A, 19% vitamin C, 4% calcium, 11% iron. 40 Fresh Thyme Crave | 038-041 Slow good_Soup-KC.indd 40 12/18/17 4:43 PM