Creamy Vegan Gnocchi Soup with White Beans and Peas
This gnocchi soup is a cozy, creamy bowl that comes together without any cream at all. I wanted a hearty, plant-based soup that still felt rich and satisfying, but worked for a dairy-free and allergy-friendly kitchen. It is thickened with pureed white beans for a naturally silky texture, then loaded with vegetables and pillowy gnocchi for a comforting, filling meal. It is completely dairy-free, egg-free, and nut-free, and works well for an easy weeknight dinner when you want something warm, simple, and substantial.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 cup mushrooms, chopped
- 1 1/2 tsp dried Italian herbs
- Salt and black pepper, to taste
- 1 can (15 oz) white beans, rinsed and drained
- 3 cups vegetable broth
- 1 1/4 cups unsweetened oat or soy milk
- 1 tbsp nutritional yeast (optional)
- Juice of 1/2 lemon
- 1 package (16 oz) shelf-stable or fresh potato gnocchi (check label for vegan)
- 1 cup frozen peas
- 1 cup frozen green beans
Instructions
- 1Blend the white bean base
In a blender, combine white beans, 2 cups of vegetable broth, oat milk, and nutritional yeast (if using). Blend until smooth and creamy. Set aside.
- 2Saute the vegetables
In a large pot, heat olive oil over medium heat. Add the red onion, garlic, carrots, celery, and mushrooms. Cook for 6-8 minutes until softened and lightly golden. Stir in Italian herbs, salt, and pepper.
- 3Simmer the soup
Pour in the blended white bean mixture and remaining 1 cup vegetable broth. Stir and bring to a gentle simmer. The soup will start to thicken.
- 4Add gnocchi and frozen vegetables
Stir in gnocchi, frozen peas, and frozen green beans. Simmer for 6-8 minutes until the gnocchi are tender and the vegetables are heated through.
- 5Season and serve
Stir in lemon juice and adjust salt and pepper to taste. Serve warm, optionally with a drizzle of olive oil.
