Vegan Gnocchi Soup

Vegan Gnocchi Soup

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From: EatingWell.com, November 2018

This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes. Shelf-stable potato gnocchi are vegan, but if you want to make this soup gluten-free or lower in carbs, try cauliflower gnocchi instead.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 2 medium carrots, diced
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground pepper
  • ½ teaspoon salt
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 4 cups chopped kale
  • 1 (17 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi

Preparation

  • Prep

  • Ready In

  1. Heat 2 tablespoons 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.
  2. Meanwhile, heat the remaining 1 tablespoon 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.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 313 calories; 8 g fat(1 g sat); 4 g fiber; 52 g carbohydrates; 8 g protein; 25 mcg folate; 0 cholesterol; 8 g sugars; 0 g added sugars; 4,873 IU vitamin A; 31 mg vitamin C; 88 mg calcium; 3 mg iron; 498 mg sodium; 222 mg potassium
  • Nutrition Bonus: Vitamin A (97% daily value), Vitamin C (52% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2½ vegetable, 1½ fat

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