Ready-to-eat vegan meatballs make this filling soup a snap to pull together. The recipe name is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meatballs in the soup.
Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with vegan cheese if desired.
Per Serving:310 calories (79 from fat), 9g total fat, 0.33g saturated fat, 3mg cholesterol, 1400mg sodium, 34g carbohydrates, (5 g dietary fiber, 7g sugar), 18.5g protein.
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