Serves: 4
Enjoy this vegan version of a well-loved soup at Olive Garden! This soup only takes 30 minutes to make and is packed with a variety of vegetables like, carrots, celery, onion, and kale. This soup also contains 12g protein and 8g of fiber, making it a filling and satisfying dish
What is gnocchi?
A. Dumpling
B. Pasta
Many people in the United States believe that gnocchi is a type of pasta. This is mainly due to the fact that it is often served similarly to pasta. Traditional gnocchi, however, is made from potatoes, which makes it a dumpling, not a pasta. To be made properly, pasta must have a wheat flour base.
Ingredients
|
1 Tbsp. olive oil |
1 lb. potato gnocchi |
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, celery, and a couple pinches of salt and pepper.
3. Cook, stirring occasionally for 6-8 minutes or until vegetables have softened and onions are translucent.
4. Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
5. Add chickpeas, gnocchi, vegetable broth, milk, and a couple pinches of salt and pepper.
6. Stir to combine. Bring to a boil and reduce heat to simmer over medium-low heat for 5-10 minutes or until gnocchi is cooked through and tender.
7. Remove from heat and stir in kale and apple cider vinegar and stir until kale is wilted. Season to taste with salt and pepper.
8. Divide soup among 4 bowls and garnish with parsley and parmesan if using.
Adapted from: https://midwestfoodieblog.com/vegan-chickpea-gnocchi-soup