Yield: 6
Chickpea Gnocchi Soup
This hearty delicious soup is a vegan version of the famous Olive Garden Chicken Gnocchi Soup. It's perfect for a cold day and super easy to make.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 2 tbsp plant butter
- 2 tbsp olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup white onion, chopped
- salt and pepper to taste
- 4 cloves garlic, minced
- 1/3 cup whole grain all purpose flour
- 4 cups low sodium vegetable broth
- 1 can coconut milk unsweetened
- 2 cans chickpeas, mashed/shredded
- 1 lb gnocchi
- 1 cups baby spinach
- 1/2 cup basil, fresh
- 2 tbsp nutritional yeast, for topping
- 1 tbsp thyme, fresh
- 2 tbsp rosemary, fresh
Instructions
- In a large pot, melt butter and olive oil over medium-low heat. Add in carrots, celery, onion, and sauté together until vegetables are tender, about 10-15 minutes. Season mixture with salt/pepper, to taste. Then add in garlic and stir together until garlic is fragrant, about 2-3 minutes.
- Add in flour and mix together until flour begins to dissolve. Pour in vegetable broth, while stirring continuously, then add in coconut milk. Lastly, add in shredded chickpeas, stir together to combine, and let mixture cook for 15 minutes.
- Add uncooked gnocchi into pot, mix together, and let cook for another 10 minutes. Then add in spinach and basil and stir to combine. Cover soup pot with a lid and take off heat.
- Ladle soup into bowls and top with nutritional yeast, if desired. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Calories: 408Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 7gSodium: 330mgCarbohydrates: 43gFiber: 6gSugar: 5gProtein: 8g
