Red Pepper, Gnocchi & Bean Soup

This delicious one pot veggie, roasted red pepper, gnocchi & white bean soup is the perfect cozy dinner. It’s made up of onion, carrot, red pepper, cherry & sundried tomato, spinach, basil, cannellini beans, gnocchi, and a creamy blended roasted red pepper cashew sauce to thicken it. It only requires about 10 minutes of chopping, then everything gets cooked in a big pot and we use a blender to make the roasted red pepper cashew sauce. It’s gluten-free and dairy-free, and couldn’t be easier—you’re going to love it!

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 6-8

Ingredients

• 1 large onion
• 2 medium-large carrots
• 1 red pepper
• Half pint of cherry tomatoes
• 4-5 cloves of garlic
• 1 tbsp olive oil
• 1/2 tbsp Italian seasoning
• 1 tsp salt (& more to taste)
• 1-2 heaping tbsp harissa paste (optional)
• 4 1/2-5 cups vegetable stock
• 1 can cannellini beans (540 mL, 19 fl oz)
• 500g uncooked gnocchi (gluten-free if needed)
• 1/2 cup chopped sundried tomatoes
• 2-3 cups greens (spinach, kale, arugula)
• 1/2 cup fresh basil

Roasted Red Pepper Sauce

• 2 jarred roasted red peppers
• 1/3 cup roasted unsalted cashews
• 2 tbsp nutritional yeast
• 1-1 1/2 cups water or veggie broth

Equipment

• Large pot

Instructions

1. Prepare your veggies by dicing onion, finely chopping carrots, dicing red pepper, halving cherry tomatoes, and mincing garlic.
2. To a large pot on medium heat, add olive oil, then throw in your onion, carrots, red pepper, cherry tomatoes and sauté for a few minutes. Add in the minced garlic, Italian seasoning, salt, and harissa paste and stir well, cooking for another few minutes.
3. Scoop out about 3/4 cup worth of cooked veggies into your blender and set aside. In the pot, add in vegetable broth, then cover and bring to a simmer.
4. Blend the roasted red pepper cashew sauce with the 3/4 cup of cooked veggies, jarred roasted red peppers, cashews, nutritional yeast, and water/veggie broth until smooth.
5. Once simmering, add the gnocchi. Next, add in a can of drained and rinsed cannellini beans.
6. Roughly chop greens and basil and add them in, covering for 2 minutes to help them soften.
7. Finally, add in your chopped sundried tomatoes and the roasted red pepper sauce and stir well. Let simmer for another few minutes, then serve and enjoy!

Notes

*Depending on the saltiness of your vegetable broth, you may need to adjust salt content. Make sure to taste and adjust to your liking!

*I love serving this with some fresh bread!