Description
This hearty vegan gnocchi soup is rich and creamy but completely plant-based! It’s easy to make, and a great source of protein and fiber. It’s the best healthy comfort food!
Ingredients
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 4 cups vegetable broth
- 1 15oz can cannellini beans, drained
- 16oz package shelf-stable gnocchi
- 1 cup chopped kale, stems removed
- Crushed red pepper flakes for garnish
Instructions
- In a large pot, heat the oil over medium heat. Add the onion, celery, and carrots and cook for 8-10 minutes until the vegetables are softened.
- Add the garlic and Italian seasoning and continue to cook for one minute.
- Add the vegetable broth and cannellini beans. Bring to a boil then reduce the heat to low and simmer for 10 minutes until the soup is thickened.
- Use an immersion blender to blend the soup until just slightly chunky. (If you don’t have an immersion blender, carefully transfer the soup to a blender. Do not fill the blender more than halfway full and be sure to allow steam to escape through the vent at the top. Blend until chunky then transfer back to the pot.)
- Increase heat to medium-high until the mixture is simmering.
- Add the gnocchi and kale, stir, and cook over medium heat for 5 minutes or until the gnocchi is tender.
- Remove from heat and season with crushed red pepper flakes, if desired.