Ingredients

1 to 2 tsp avocado oil

1 medium yellow onion, diced

1 red bell pepper, diced

1/4 cup diced sun-dried tomatoes

6 cloves garlic, crushed

1 tbsp tomato paste

2 tsp smoked paprika

1/2 tsp fennel seeds

1/4 to 1/2 tsp red pepper flakes (optional)

1 can (15 oz) chickpeas, rinsed and drained

1 can (15 oz) crushed tomatoes

5 cups vegetable broth

1/4 cup nutritional yeast

6 sprigs fresh thyme, leaves only

1 package shelf-stable gnocchi (about 1 lb)

2 cups chopped kale

1 cup cashew cream or canned coconut milk

3 tbsp chopped fresh parsley

Salt and pepper, to taste

Instructions

Step 1: Heat a large pot over medium heat and warm the avocado oil. Add the diced onion and a pinch of salt, sautéing until the onion is soft and translucent, about 5 minutes.

Step 2: Add the diced red bell pepper and sun-dried tomatoes to the pot. Sauté for 2 minutes to soften the bell pepper.

Step 3: Stir in the crushed garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, for 2-3 minutes to caramelize it. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes if using, and sauté for another minute to toast the spices.

Step 4: Add the chickpeas and stir to coat them in the aromatics. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and thyme leaves. Stir to combine, bring to a simmer, cover, and cook for 15 minutes to meld the flavors.

Step 5: Stir in the cashew cream or coconut milk, shelf-stable gnocchi, chopped kale, and fresh parsley. Cook until the gnocchi is tender according to the package instructions. Season with salt and pepper to taste, adding extra black pepper if desired.

Tips & Variations

Use shelf-stable gnocchi for the best texture, as fresh gnocchi may become mushy in the soup.

Substitute yellow or orange bell peppers for red, or use zucchini for a different texture.

If you don’t have sun-dried tomatoes, add an extra tablespoon of tomato paste and a teaspoon of balsamic vinegar to mimic the tangy flavor.

Swap chickpeas for white beans or cooked lentils to vary the protein.

For creaminess without cashew cream or coconut milk, blend silken tofu with water and lemon juice as a substitute.

Add kale at the end and cook just until wilted to keep its color and texture fresh.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. The gnocchi will absorb broth over time, so add a splash of vegetable broth when reheating to loosen the soup. You can freeze the soup without the gnocchi for up to 3 months; add gnocchi fresh when reheating to maintain texture. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

FAQs

Can I use fresh gnocchi instead of shelf-stable?

Yes, fresh gnocchi can be used, but it tends to be more delicate and may break down faster in the soup. Add it towards the end of cooking and watch closely to prevent mushiness.

Is this soup vegan and plant-based?

Yes, this soup is completely plant-based, using cashew cream or coconut milk for creaminess and no animal products, making it suitable for vegan diets.