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Gnocchi Minestrone Soup

Prep Time5 minutes
Cook Time24 minutes
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