Vegan Wedding Minestrone with Gnocchi
With veggies, beans, gnocchi, and Beyond Meat Sausage, this Vegan Wedding Minestrone combines elements of Italian Wedding Soup & Minestrone.
Servings: 6
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Ingredients
For the soup:
- ½ onion, chopped
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 2 tsp sea salt
- 2 tsp Italian seasoning
- 1 tsp onion salt
- 3 links Beyond Meat Sausage, I use Hot Italian
- 16 oz tomato sauce
- 1 15 oz can diced tomatoes
- 1 15 oz can cannellini beans
- 2 Tbsp parsley, freshly minced
- ¾ cup shredded carrots
- 2 cups vegetable broth
- 2 cups water
- 2 cups almond milk, unsweetened
- ¼ cup flour
- 1 ½ - 2 cups kale
- 1 cup peas, frozen
- 500 grams gnocchi, I use mini gnocchi
- 1 Tbsp sugar
- 1 pinch of pepper
For the bread:
- 3-6 pieces of sourdough
- Olive oil, for drizzling
- ½ cup Parmesan, freshly grated
- Fleur de sel, for sprinkling
Instructions
Cook the onion and garlic
- To a large soup pot, add 2 Tbsp olive oil, the onion, garlic, and ½ tsp salt. Turn the heat on to medium-high, and cook for 5 minutes. Flip everything with your spatula occasionally to keep the onion and garlic from sticking to the bottom of the pot.
Add the Beyond Meat
- Now add 2 Tbsp water to deglaze the pot, then add the Beyond Meat Sausage, ½ tsp onion powder, ½ tsp Italian seasoning, an additional ½ tsp sea salt, and 1 more Tbsp water. Stir everything together, and cook for 5-6 minutes. Flip the sausage frequently with your spatula to keep it from sticking to the bottom of the pot.
Add the tomato sauce, tomatoes, and cannellini beans
- Now add the tomato sauce, tomatoes, the cannellini beans, 2 cups vegetable broth, 2 cups water, the parsley, and an additional ½ tsp salt, ½ tsp Italian seasoning, ½ tsp onion salt.
- Stir everything together, turn the heat down to medium, and bring the soup to a boil. This should take about five minutes.
Whisk the flour and milk
- While waiting for the soup to boil, add 1 cup milk and the flour to a small mixing bowl. Carefully take 2 Tbsp of the soup broth from the pot, and add it to the bowl with the flour and the milk. Whisk everything together with a fork until the flour is mostly dissolved into the liquid. You may need to use your fork to mash some flour lumps apart.
- Once the soup is boiling, add the flour/milk/broth mixture to the soup, and the final 1 cup of milk. Stir it all in until incorporated, and, keeping the heat on medium, bring the soup to a boil once more.
Add the peas, kale, carrots, and gnocchi
- One boiling, add the final ½ tsp salt, a large pinch of pepper, the sugar, peas, kale, carrots, and gnocchi. Stir everything together, and cook for an additional 3 minutes.
- Turn off heat. Let the soup rest for 10 minutes, then taste. Add additional salt and pepper to taste, then serve.
Make the toast
- Preheat the oven to 375 degrees.
- Lay 3-6 pieces of bread out on an oiled baking sheet. Sprinkle the bread with the freshly grated Parmesan.
- Bake at 375 degrees for 7-8 minutes.
Broil the toast
- Now turn the heat up to broil, and broil the toast for 1-2 minutes. Turn the oven light on and watch the bread so it doesn’t burn.
- Once the cheese and bread are slightly golden, remove the bread from the oven.
Serve and enjoy
- Serve the toast and soup together. Enjoy!
Notes
This soup is vegan and vegetarian.
This soup is gluten-free if you use gluten-free gnocchi and substitute the flour with cornstarch.