Pressure Cooker Method

1. pre-heat the oven to 425
2. line a cookie sheet with parchment paper and apply a thin coating of olive oil
3. mash the beans into a paste using a potato masher or food processor
4. add the garlic, onion, nutritional yeast, tamari sauce, spices, lemon zest to the mashed beans and mix well.
5. roll the mixture into 1/2 inch sized balls and place on baking sheet
6. bake for approximately 20 minutes – turning half way through cooking
7. remove from oven and set aside
8. make the soup –  Turn the pressure cooker to saute.
9. add oil along with garlic, onions, carrots, zucchini and cook until vegetables begin to soften for about 3 to 5 minutes.  Press cancel
10. add the broth, pasta, zucchini, and  tomatoes
11. cover, and set the pressure cooker to manual, low for 8 minutes
12. quick release and once all of the steam has disappeared, carefully remove the cover and stir n the lemon juice and greens. Reduce heat to low until greens begin to wilt
13. serve the soup with three bean balls and enjoy!

Stove Top Method

1. pre-heat the oven to 425
2. line a cookie sheet with parchment paper and apply a thin coating of olive oil
3. mash the beans into a paste using a potato masher or food processor
4. add the garlic, onion, nutritional yeast, tamari sauce, spices, lemon zest to the mashed beans and mix well.
5. roll the mixture into 1/2 inch sized balls and place on baking sheet
6. bake for approximately 30 minutes – turning half way through cooking
7. remove from oven and set aside
8. heat the olive oil in a soup pot and add the garlic and onions, cook, until they begin to brown about 5 minutes
9. add the pasta, zucchini, tomatoes, and broth
10. let simmer for about 10 minutes until pasta is soft
11. stir in the lemon juice and greens and reduce heat to low until greens begin to wilt
12. serve the soup with three bean balls and enjoy!