White Bean Gnocchi Soup
This White Bean Gnocchi Soup is comforting, simple & delicious. Filled with veggies, herbs and mini gnocchi. The best vegan soup!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 carrots diced
- 3 stalks celery diced
- 4 cloves garlic diced
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried oregano
- 1/4 teaspoon pepper
- red pepper flakes optional, to taste
- 4 cups broth I used vegan chicken broth
- 1 cup white beans drained and rinsed
- 1 pound mini gnocchi or regular gnocchi
- 2 large handful spinach
- 1 cup non-dairy milk unsweetened
- basil, garlic toast for serving
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, carrots, celery, garlic and dry seasonings. Cook down for 5 minutes, stirring frequently. Pour in the broth & beans, bring to a boil, lower heat and simmer for 15 minutes.
- Pour in the non-dairy milk & gnocchi* and boil for another 10 minutes.
- Right before serving add in the spinach and cook until just wilted. Taste and add salt if needed.
- Serve hot with fresh basil and garlic toast.
Video
Notes
FOR THE GARLIC TOAST: cut up a baguette into 1 inch pieces and spread vegan butter on each slice. Sprinkle with garlic powder, garlic salt and dried parsley. Place on a baking sheet and bake at 375 for 10 minutes.
*FOR LEFTOVERS: the gnocchi will continue to absorb the broth as it sits. You can either add more broth to the leftovers, or cook the gnocchi separately and add it to each bowl of soup as you eat it.
Calories: 266kcal, Carbohydrates: 42g, Protein: 10g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 365mg, Potassium: 545mg, Fiber: 5g, Sugar: 3g, Iron: 5mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.