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This Creamy Vegan Marry Me Gnocchi Soup is the perfect weeknight dinner recipe because it takes less than 30 minutes to make but is still packed with plant-based protein and FIBER!
I’m so excited to be starting my new series, ‘Beans You’ll Actually Crave’! I know so many of you want to learn how to eat more fiber, and beans are the perfect way to do that! I’ll be sharing EASY, healthy bean recipes that seriously taste amazing.
This creamy gnocchi soup is a full meal on its own, but you can obvi pair it with a salad for extra nutrition!
INGREDIENTS
• 1 tbsp olive oil
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 tsp oregano
• 1/2 tsp chili flakes
• 540 ml canned chickpeas drained and rinsed
• 1/2 cup sundried tomatoes (https://amzn.to/3IvcTRA)sliced
• 400 ml full fat coconut milk
• 4 cups vegetable stock see note**
• 3 tbsp tomato paste
• 1 tsp salt or to taste
• 1/2 tsp pepper or to taste
• 1 cup baby spinach
• 14 g basil julienned
• 300 g uncooked gnocchi
• 1/2 lemon juiced
INSTRUCTIONS
1. Start by sautéing your onion in the olive oil in a large pan over medium heat until translucent, which is usually about 3-4 minutes. Add your garlic, oregano, tomato paste, sundried tomatoes and chili flakes and sauté for another 1-2 minutes.
2. Add the drained and rinsed canned chickpeas, coconut milk, vegetable stock, salt and pepper to the pan, and bring the mixture to a low simmer. Once it’s simmering, reduce the heat to low and let simmer for 10 minutes.
3. Add the uncooked gnocchi to the pot to cook directly in the soup. You’ll know when it’s cooked when the gnocchi starts to float to the top of the soup, which usually takes 3-4 minutes.
4. Add the lemon juice, basil and spinach and stir in to wilt. Enjoy!