Directions:<\/strong><\/p>\n

Preheat your oven to 400 degrees F.<\/p>\n

Now, first things first, you have to make the white bean balls. This is something I had never done before, but it was actually really fun! In a large mixing bowl, mash 3 cups (two cans) white beans until they form a paste-like texture. You really have to get in there and use your elbow grease. Slowly mix in \u00bc c. chopped onion, 1\/2 c. bread crumbs (I used Trader Joe’s pumpkin corn bread crumbs…it’s what I had handy!)<\/em>, 3 cloves minced garlic, 1\/4 c. nutritional yeast (I like Bragg’s), <\/i>2 tbl.\u00a0olive oil, 1 tbl. tamari, 1 tsp. each of thyme, basil, oregano, and no-salt, and lemon zest.<\/p>\n

Once it’s all mixed together, roll table spoon size balls using your hands. So I have to admit that this is the point where I made a mistake. I mixed all of the ingredients\u00a0except<\/em> the bread crumbs and rolled all twenty balls. Then I realized what I had done so I had the pleasure of remixing the ingredients\u00a0with<\/em> the bread crumbs and re-rolling twenty bean balls. Sheesh!\u00a0Anyway, once the balls are rolled, bake for 15 minutes, turn the balls over, and bake for another 15 minutes, or until golden brown. While the balls are cooking, it’s time to work on the soup.<\/p>\n