Meatless Monday Gnocchi Vegetable Soup

//Meatless Monday Gnocchi Vegetable Soup

Meatless Monday Gnocchi Vegetable Soup

Meatless Monday Gnocchi Vegetable Soup

What you’ll need:

 

  • 1 yellow onion
  • 4 cloves garlic
  • ½ cup chopped basil leaves, plus additional for serving if desired
  • 15-ounce can chickpeas
  • 2 tablespoons olive oil
  • 2 pinches red pepper flakes
  • 1 quart vegetable broth
  • 28-ounce can diced fire roasted tomatoes*
  • 15-ounce can diced fire roasted tomatoes
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 1 1/2 cups frozen (or fresh) cut green beans
  • 1 pound gnocchi
  • 4 to 6 cups spinach leaves
  • Parmesan cheese, for serving (optional)*

 

Ingredients:

  1. Chop the onion and mince the garlic cloves. Chop ½ cup basil; if you have more, slice it thinly and reserve for a garnish. Drain and rinse the chickpeas.
  2. In a large pot, heat 2 tablespoons olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, 1 teaspoon kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
  3. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
  4. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!
By |2019-08-19T08:44:53+00:00August 19th, 2019|Meatless Mondays|0 Comments

About the Author:

Leave A Comment