Vegetable Gnocchi Soup
Loaded with fall veggies, like squash, parsnips, beans, and kale, this vegetable gnocchi soup is a perfect meal to enjoy when you want a hearty soup. It’s tastes like minestrone, but with gnocchi rather than pasta and packed with fall veggies.
Healthy, delicious, and perfect to make for a crowd.
Ingredients
- 1 cup cubed butternut or acorn squash
- 2 large carrots, cut in rounds
- 4 cloves garlic, minced
- 1 parsnip, cubed
- 1 medium leek, sliced
- 2 celery ribs, chopped
- 1 sweet yellow onion, chopped
- 2 cups Tuscan Kale, torn
- 2 teaspoon Italian seasoning
- 1/2 – 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 – 2 teaspoons salt
- 2 tablespoons olive oil
- 4 cups low sodium vegetable broth
- One 8 ounce can tomato sauce
- One 15 ounce can diced tomatoes with juice
- One 15 ounce can cannellini or great northern beans, drained
- One package 16 ounce regular gnocchi
- 1/4 cup fresh basil leaves, chopped
How to Make Vegan Vegetable Gnocchi Soup
Heat 1 tablespoon olive oil in large pot over medium heat. Sauté garlic and onion until translucent. Remove from and set aside. Add 1 tablespoon olive oil to the large pot and sauté squash, carrots, parsnip, leek, and celery over medium heat for 3-5 minutes.
Add garlic and onion back into pot with sautéed vegetables. Add Italian seasoning, red pepper flakes, salt, and pepper. Pour in the broth, tomato sauce, diced tomatoes and beans into the vegetable mixture.
Simmer over medium heat until vegetables are fork-tender (approximately 15 minutes)
Add the gnocchi and cook for 4 minutes over medium heat.
Reduce soup heat to low, stir in kale.
Ingredients
- 1 cup cubed butternut or acorn squash
- 2 large carrots cut in rounds
- 4 cloves garlic minced
- 1 parsnip cubed
- 1 medium leek sliced
- 2 celery ribs chopped
- 1 sweet yellow onion chopped
- 2 cups Tuscan Kale torn
- 2 teaspoon Italian seasoning
- 1/2 - 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 - 2 teaspoons salt
- 2 tablespoons olive oil
- 4 cups low sodium vegetable broth
- One 8 ounce can tomato sauce
- One 15 ounce can diced tomatoes with juice
- One 15 ounce can cannellini or great northern beans drained
- One package 16 ounce regular gnocchi
- 1/4 cup fresh basil leaves chopped
Instructions
- Heat 1 tablespoon olive oil in large pot over medium heat. Sauté garlic and onion until translucent. Remove from and set aside. Add 1 tablespoon olive oil to the large pot and sauté squash, carrots, parsnip, leek, and celery over medium heat for 3-5 minutes.
- Add garlic and onion back into pot with sautéed vegetables. Add Italian seasoning, red pepper flakes, salt, and pepper. Pour in the broth, tomato sauce, diced tomatoes and beans into the vegetable mixture.
- Simmer over medium heat until vegetables are fork-tender (approximately 15 minutes)
- Add the gnocchi and cook for 4 minutes over medium heat.
- Reduce soup heat to low, stir in kale.
- Serve with fresh basil, shaving of fresh parmesan on top and side of rustic bread.
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