Serves 1
Directions
- 1Prepare your veggies by dicing onion, finely chopping carrots and celery, and mincing garlic.
- 2Add olive oil to a large pot on medium heat.
- 3Add in your onion, carrots, and celery and sauté for a few minutes.
- 4Add in the minced garlic, Italian seasoning, salt, and pepper and stir well, cooking for another few minutes.
- 5Add in vegetable broth, then cover and bring to a simmer.
- 6Once simmering, add the gnocchi.
- 7Next, add in a can of drained and rinsed cannellini beans.
- 8Roughly chop greens and cilantro and add them in, covering for 2 minutes to help them soften.
- 9Finally, add in your coconut milk and chopped sundried tomatoes and stir well.
- 10Serve immediately.
Ingredients
- 1 large onion
- 2 medium-large carrots
- 3 celery stalks
- 4 cloves of garlic
- 1 tbsp olive oil
- 0.5 tbsp Italian seasoning
- Salt
- pepper
- 5 cups vegetable stock
- 1 can (540 mL, 19 fl oz) cannellini beans
- 500 g uncooked gnocchi
- 0.5 cup chopped sundried tomatoes
- 2 cups greens (spinach, kale, arugula)
- 0.75 cup fresh cilantro
- 0.75 cup light or full-fat canned coconut milk
Equipment
large potcutting boardknifegarlic presswooden spoonlid
Tips
- This soup is done in one pot with only 5 minutes of chopping.
- You can pretty much throw in any veggies you've got in your fridge.
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