Hearty meatball minestrone soup made with lentils is the perfect bowl of comfort.
Remove Vegano Lentil Meatballs, Vegano Tomato Stock, Vegano Mirepoix, kidney beans, orzo pasta and fresh parsley from the bag to prepare for cooking.
Preheat the oven to 400˚F
Place the Vegano Lentil Meatballs on a lined baking tray or oven safe dish. Drizzle the meatballs with olive oil and season with salt and pepper.
When the oven is preheated, bake the Vegano Lentil Meatballs for 15-20 minutes.
In a large pan, sauté the Vegano Mirepoix over medium heat with 1 tbsp of olive oil for 5-6 minutes or until they begin to soften.
When the vegetables begin to soften add the Kidney Beans and Orzo pasta. Continue to sauté for about 2-3 minutes.
Add all the Vegano Tomato Stock to the pan and stir gently. Allow the mixture to come up to a simmer and continue to cook for about 10-15 minutes. The stock will reduce and thicken up with the starch from the orzo pasta. Season with salt and pepper. (Test to see if the orzo is cooked, add more water if necessary a little bit at a time and continue to cook until the orzo is to your liking). NOTE: We do not add salt to our meals, season with salt to your desired taste.
Plate the orzo and vegetables into two bowls, place the cooked meatballs nicely on top and garnish with fresh parsley.