Vegan Gnocchi Soup
Ingredients
- 3 Tbsp extra-virgin olive oil, divided
- 1 small onion, chopped
- 2 medium carrots, diced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp ground pepper
- 6 cups low-sodium vegetable broth
- 1 (15-oz) can no-salt-added diced tomatoes
- 4 cups chopped kale
- 1 (17-oz) pkg shelf-stable gnocchi or (12-oz) pkg frozen cauliflower gnocchi
Instructions
- Heat 2 Tbsp oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring, until starting to soften, about 3 minutes. Add mushrooms and garlic and continue cooking and stirring until softened, about 4 minutes more. Stir in Italian seasoning, salt, and pepper. Add broth and tomatoes, turn heat to high and bring to a boil.
- Stir in kale, reduce heat to maintain a simmer, and cook until vegetables are cooked through, about 10 minutes.
- Meanwhile, heat the remaining 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until puffy and browned in spots, 5 to 7 minutes. Stir cooked gnocchi into soup.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
313
|
313
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 8 | 8 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 498 | 498 |
EatingWell Meal Plan
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