White Bean Gnocchi Soup with Veggies

Smashed two recipes together, like I do. I've made the gnocchi before and love all opportunities to up my plant protein, so, no brainer. Packed with veggies, and probably would taste even better in the summer with the freshest of local ingredients. Then again, it is HEARTY AS and might be too filling on a hot July day. No matter when you make it, I hope you enjoy it as much as we did last night.



Inspirations: Earth of Maria | Naturally Ella

Serves: 4 | Time: 30 min


Ingredients


Soup

1 tbsp Tubby Olive Harissa olive oil

1 large red onion, diced

1 large carrot, peeled and chopped

1 tbsp miched garlic

1 small-medium #zucchini, chopped

1 large orange bell pepper, de-seeded and diced

1 small can sweet #corn, drained

1 cup #cashews, quick soaked in just boiled water

1 cup plant based milk (I used almond milk)

1 tbsp apple cider vinegar

3 cups vegetable stock (homemade to reduce sodium)

1/2 tbsp dried oregano

1/2 tbsp dried thyme

1 batch of gnocchi

3 cups kale, de-stemmed and chopped

Remaining beans from the can (the gnocchi only uses 1 cup)

1 tbsp tapioca starch

Nutriotional yeast, to serve

S&P, to serve


Gnocchi

1 cup cannellini #beans (drained but with a 2 tbsp of liquid reserved)

1 flax egg

1/4 teaspoon salt

1/2 to 1 cup white whole wheat flour


Instructions

Knock out the gnocchi now. In a food processor, combine the white beans, flax egg and salt in a food processor with 2 tablespoons of the reserved liquid. Puree, adding more liquid, until you have a smooth mixture.


Continue to pulse and add ½ cup of flour. Add more flour as needed until the mixture forms a soft dough (the dough should still feel be tacky, just use more flour on your hands and surface). Place onto a surface covered in flour. Divide dough into three balls and roll each out into 1″ ropes and cut gnocchi 1″ at a time. Set aside.


Now onto the soup. Heat the olive oil in a large pan for 30 seconds over a medium-high heat. Now add the red onion, carrots and garlic paste, and cook for 5 minutes, until the vegetables are softened and fragrant.


Add the zucchini, bell pepper and corn. Cook, stirring frequently, for 5 minutes more, until softened.


Make the cashew cream. Add the cashews, plant based milk, and apple cider vinegar to a blender or food processor. Blend until smooth.


Add vegetable stock, the cashew cream, dried oregano, thyme and gnocchi to the pan. Stir together, bring to a simmer, and cook for 5 minutes, until the gnocchi softens fully.


Stir in the kale, starch and remaining beans. Continue stirring until the kale wilts.


Ladle into bowls. Sprinkle with nutriotional yeast. Enjoy!



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