Green Pesto Gnocchi Soup
Gnocchi Pesto Soup! This creamy pesto soup is loaded with herbs, zucchini and pillowy gnocchi. Vegan.
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 medium zucchini, divided (roughly 3 cups)
- 3 cloves garlic, minced
- 4 cups vegetable broth, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt/freshly ground pepper
- 1 tablespoon arrowroot powder or cornstarch
- 1 cup packed basil leaves, chopped
- 8 ounces frozen gnocchi, partially thawed
- 1 15 ounce can white beans, drained and rinsed
- toasted pine nuts, for garnish
Instructions
- Heat the olive oil in a stockpan/dutch oven over medium heat. Add the zucchini and garlic and let saute for 3-4 minutes until zucchini is lightly browned and soft, stirring often. Remove 1/3 of the zucchini (roughly 1 cup) and set aside.
- Add in 3 cups of the vegetable broth, dried herbs, a few grinds of freshly ground pepper and salt. I found that even with the broth, I needed 1/4 teaspoon of salt, but feel free to add more/less depending on preference. Bring to a low boil and let cook until zucchini is very tender.
- While the zucchini is cooking, whisk together the remaining 1 cup broth with cornstarch/arrowroot starch in a large cup. Reduce the zucchini mixture to low, then add in the arrowroot and broth, stirring often until thickened. Add in 1/2 of the basil leaves and remove from heat.
- Using an immersion blender or transferring to a regular blender, blend until very creamy and smooth. Taste for seasoning, adding more if needed.
- Place creamy soup base back in the pot along with the reserved cooked zucchini, gnocchi and beans. Cover and let cook for 3-4 minutes, until gnocchi are cooked through.
- Stir in remaining basil leaves and toasted pine nuts. Enjoy immediately!
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1145mgPotassium: 414mgFiber: 3gSugar: 6gVitamin A: 1112IUVitamin C: 28mgCalcium: 53mgIron: 3mg