Steps to Make Tomato And Cannellini Bean Soup

Vegan Gnocchi With Pesto, Spinach, And Cannellini Beans

This soup is simple to make, but hearty, satisfying and full of healthful ingredients.

Recipe Summary Vegan Gnocchi With Pesto, Spinach, And Cannellini Beans

Here is a vegan dish that will warm you from the inside out! Perfect for a family meal! Who the heck doesn't like gnocchi anyway? Serve with crusty bread and enjoy!!!

Ingredients | Tomato And Cannellini Bean Soup

1 cup frozen chopped spinach

1 (16 ounce) package gnocchi

4 tablespoons olive oil, divided

1 (8 ounce) package crimini mushrooms, quartered

3 stalks celery, diced

1 (15 ounce) can cannellini beans

⅓ cup french-fried onions

¼ cup white wine

½ teaspoon kosher salt

½ teaspoon dried sage

¾ cup vegan pesto

½ cup vegetable broth

Directions

Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.

Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.

Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

Info | Tomato And Cannellini Bean Soup

prep: 10 mins cook: 25 mins total: 35 mins Servings: 5 Yield: 5 servings

TAG : Vegan Gnocchi With Pesto, Spinach, And Cannellini Beans

Main Dish Recipes, Pasta, Pesto Pasta Recipes,