You have to try this recipe for gnocchi minestrone soup. It is hearty, veggie-packed and delicious. And, of course, gnocchi makes everything better!
Why You’ll Like this Gnocchi Minestrone Soup
- It’s hearty: Packed with veggies and protein from the chickpeas and green peas, this will keep you feeling full.
- It’s easy: Made with pantry staples and adaptable to changing up the veggies. Don’t have carrot and thyme? Use red bell pepper and rosemary, instead! Don’t have chickpeas? Use lentils or white beans. It’ll be equally delicious!
- It’s quick: Make this, from start to finish, in under 30 minutes!
Key Ingredients and Substitutions
- Veggies: I used red onion, zucchini, carrot and green peas. However, I also think the following ingredients (and beyond), would be delicious in this soup: bell peppers, celery, green beans, spinach, kale or other dark leafy greens, white onion, shallot, fresh basil, etc. Make it your own with what you have on hand. Just be sure to add the harder vegetables (like potatoes, carrots, etc.) into the soup earlier on than the softer vegetables (like herbs, greens, peppers), so they have time to cook properly.
- Chickpeas: I love chickpeas! They add some great protein and fibre into this soup. You can also simply swap them for lentils, red or white beans, or other legumes.
- Thyme: I used fresh thyme in this recipe. For the thyme, I usually add the whole sprig into the soup and the leaves come off as it cooks. I then remove the thyme stems (and bay leaves, if I use them) from the soup before serving, as they are very fiberous and wouldn’t be fun to eat.
- Spices: I let the onion, garlic, thyme and veggies steal the show for this soup. However, I also spiced it up with some chili flakes and salt and pepper, of course. If you’re looking for a different flavour profile, try adding some cumin and turmeric.
- Gnocchi: I just use a package of gnocchi from the grocery store. I cook the gnocchi separately from the soup so they don’t get overcooked. Just add to your hot soup when serving!
Gnocchi Minestrone Soup
Servings: 6
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 red onion small, diced
- 1 zucchini diced
- 1 large carrot diced
- 1 can chickpeas 450 ml
- 1 cup green peas fresh or frozen
- 3 sprigs of fresh thyme or 2 teaspoons of dried thyme
- 2 bay leaves
- ½ tsp chili flakes
- Salt and pepper to taste*
- 1 cup tomato sauce
- 675 ml vegetable broth
- 1 package gnocchi 500g, ensure it is plant-based
- ¼ cup dairy-free parmesan cheese
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté for 1-2 minutes, until onion starts to soften.
- Add carrot, zucchini, chickpeas, peas and sauté for 1-2 minutes. Add fresh thyme and other spices.
- Add tomato sauce and broth. Cover and simmer for 15-20 minutes, until vegetables are tender.
- Meanwhile, in a smaller pot, cook gnocchi according to package directions.
- Remove thyme stems (if using fresh thyme sprigs) and bay leaves from soup.
- Serve, topping each bowl with cooked gnocchi and dairy-free parmesan cheese.
Notes
*I used 1 tsp of salt, as my vegetable stock and tomato sauce were salty
Servings ideas
- Pair with your favourite crusty bread with dairy-free butter (yum).
- Top it with some garlicy croutons.
- Serve with a beautiful salad with homemade dressing.
Want to watch me make this recipe? Watch it on Instagram here.
Looking for some more recipes? For my recipes for chickpea spinach and artichoke dip and herbed cashew cream stuffed mini peppers.
