Mama Mia's Vegetable Gnocchi Soup

It's soup and stew season! And I am so excited to share with you this wholesome soup recipe. It incorporates so many wonderful vegetables with a creamy coconut milk and Italian herb flavors!

I am calling this one Mama Mia's Vegetable Gnocchi Soup because my mama (Suzie) and I worked on the recipe together. Our recipe makes a large pot, which we loved for a large crowd and leftovers. We made it multiple times with either gnocchi and potatoes as the starch - both of which we loved. We served it to two crowds of people over the holiday season with salad and fresh bread. Yum! I love my soup with a little bit of grated parmesan cheese on top!

I was so thankful to be home for the holiday season. I took some true time off from rotations for the holidays and would not have wanted my schedule to work out any other way. Family is so important to me, and I wanted to cherish the moments I could have drinking tea with my mom, watching holiday movies on the couch, and baking (mostly eating) cookies with my cousins.

But now I am back to school, and I cannot believe there are merely 4 months until I graduate. I am on the final stretch - which is so exciting! 2023 has so much for me to look forward to, including MATCH in March, ITALY in April, and GRADUATION in May.

I am very much looking forward to a future in Family Medicine, and I hope to continue sharing recipes, details of my medical journey, and fun ideas with friends and family through this blog of mine. Check out some of my other tasty dishes on the "Recipes" tab.

I encourage you to try out this creamy vegetable gnocchi soup. It is packed with a variety of vegetables, protein, and savory flavors. It is also unique because it is appropriate for dairy-free, vegetarian, and vegan diets. It is also nut-free, soy free, and can be made gluten-free with potatoes for starch. It hits so many marks.

The original recipe was inspired by Minimalist Baker's "Creamy Tuscan White Bean & Kale Soup". The blog has some really simple recipes, many of which require 10 ingredients or less! I would recommend checking it out!

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Mama Mia's Vegetable Gnocchi Soup

Ingredients:

• 2 Tbsp. olive oil

• 1 large yellow onion, diced

• 4 medium carrots, peeled and diced

• 4 large stalks celery, diced

• 8 cloves garlic, minced

• 4 Tbsp. tomato paste

• 1 tsp. salt

• 1 tsp. ground black pepper

• 1 tsp. red pepper flakes

• 2 Tbsp. dry Italian seasoning blend

• 8 cups low sodium vegetable broth

• 2 (15 oz.) cans cannellini beans, drained and rinsed

• 2 (15 oz.) cans diced tomatoes

• 1 lb. package Delallo Mini Potato Gnocchi

• 8 cups chopped kale leaves

• 2 Tbsp. balsamic vinegar

• 1 (15 oz.) can full fat unsweetened coconut milk

• Optional topping: grated parmesan cheese

Gluten free option: substitute 3 cups chopped Yukon gold potatoes for the gnocchi

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Stir occasionally and cook until softened. The onions will become translucent. This takes about five minutes.

2. Add the garlic, tomato paste, salt, ground black pepper, red pepper flakes, and Italian seasoning blend. Stir and cook for one minute until fragrant.

3. Add the vegetable broth, beans, and tomatoes. Stir well, being sure to scrape the bottom so all of the vegetables incorporate.

4. Bring to boil for on minute. Reduce heat to low and cover. Let simmer for 15 minutes.

5. Remove lid and bring to boil again with medium-high heat. One boiling, add gnocchis and kale. Stir well and allow to cook for 4 minutes until gnocchi is tender.

6. Turn off heat. Stir in balsamic vinegar and coconut milk.

7. Taste and adjust salt and pepper content as needed.

8. Cover and keep warm until ready to eat.

9. Serve warm with grated parmesan cheese if desired.

I love this soup recipe, and I hope you enjoy it too!!

Let me know if you try it out!!