Sun Dried Tomato Gnocchi Soup
This creamy vegan tomato gnocchi soup is packed with white beans, sun-dried tomatoes, and pillowy gnocchi for a cozy one-pot meal ready in just 20 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 Medium onion chopped
- 2 Garlic cloves minced
- 3 cups Vegetable broth
- 1 can Diced tomatoes 15 oz
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Sun dried tomatoes in oil
- 2 teaspoons Italian seasoning
- 0.5 teaspoon Garlic powder
- 0.75 teaspoon Sea salt
- 1 can White beans 15 oz
- 1 package Frozen cauliflower gnocchi
- 2 cups Baby spinach
Instructions
Instructions
- Heat pot on medium, add oil and chopped onion, cook for 3-4 minutes until soft.
- Add minced garlic and cook for 1 minute.
- Stir in sun dried tomatoes, Italian seasoning, garlic powder, and sea salt. Mix well.
- Pour in vegetable broth, diced tomatoes and balsamic vinegar. Stir and bring to simmer.
- Add gnocchi and white beans. Secure the lid and pressure cook for 8 minutes.
- Release pressure, open lid, stir in spinach and adjust seasoning.
- Serve hot and enjoy.
Notes
Use frozen cauliflower gnocchi for convenience. Add spinach last to keep it fresh. Store leftovers up to 4 days in fridge or freeze up to 3 months.