Vegetable Gnocchi Soup is so easy to make, and with fresh veggies and herbs, the taste simply can’t be beat. I know, many of us are pretty warm right now, but I just love making a big batch of soup to have on hand for lunches at work during the week. Plus, most soups freeze well, making this a great choice for make ahead freezer meals.
I know some of you might be thinking, “Can’t I just open a can of vegetable soup and add some gnocchi to it?” Please don’t! Yes, homemade soup takes a little longer, but the flavor pay off is totally worth it. Also, when you make your own soup, you are in complete control of all the ingredients–none of those unwanted extra additives and preservatives.
Note: The vegetables in this soup are added in stages so that none become overcooked. You can chop all the veggies ahead of time, or just chop as you go. I elected to do the later.
PREPARE VEGETABLE GNOCCHI SOUP:
In a large Dutch oven or soup pot, sauté the onion and pepper over medium-high heat about five to seven minutes until beginning to soften, then add in the garlic and cook an additional minute or two.
Add the vegetable broth and the chopped carrots. Cover the Dutch oven and bring to a boil. Turn to medium-low after the broth reaches a boil to maintain a slow boil.
Snap the ends off the green beans, and break into one-inch pierces. Add the beans to the pot.
Cut the yellow squash into bite size chunks, then add to the pot. Chop the mushrooms into half-inch pieces, and add to the pot. Finely chop the fresh herbs and add to the pot.
Continue cooking covered until the carrots have softened, about forty-five minutes to an hour total. Add the chopped beet greens, turn the burner to low, and continue to simmer for about fifteen more minutes. Finally, add the gnocchi and cook until the gnocchi is done, about three-five minutes. Remove from the heat, and allow to cool slightly before serving.
I added a small garden salad and some crusty gluten-free bread when serving Vegetable Gnocchi Soup for dinner.
- I had beet greens left over from roasting beets earlier in the week. Feel free to substitute kale, Swiss chard, or any other hearty green you like.
- You can use any type of mushroom you like in this recipe.
- If you don’t have fresh herbs, use half the amount of dried.
- For Whole30, omit the gnocchi and substitute chunks of sweet potato. You will need to add the sweet potato at the same time as the carrots rather than at the end like the gnocchi.
- To keep this recipe gluten-free, make sure to use a gluten-free gnocchi.
- I always make my own vegetable broth out of veggie scraps that I save in the freezer, and I don’t add any salt. If you use a store-bought broth, make sure to taste the soup before adding salt.
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