The Flaming Vegan

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Gnocchi Gone Goulash
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Gnocchi Gone Goulash

Prep Time: 5

Cook Time: 10

It must be psychological. Ever since I heard that the weather was supposed to turn chilly much faster than usual this season, I’ve been on a soup kick. I’ve got SO many favorites, but the one that I’ve really become hung up on (while trying to use up all of the basil left in the garden) is this gnocchi bean soup. Oh My God. It’s good. Seriously! You have to try it! It has that incredibly light burst of pesto-like flavor, while being thick and creamy enough to satisfy even the most ferocious appetite. Do you want to know the best part? If you have no aversion to using canned food, it’s ready in about ten minutes.

Ingredients:

  • 2 cans of great northern beans 
  • 20 basil leaves (adjust for your own taste)
  • 4 cups water
  • ½ bouillon cube (I used Veggie Garden, but the Better Than Bouillon, No Chicken brand would work too)
  • 2 cloves garlic, minced Small head of cauliflower
  • Chopped Small head of broccoli
  • Chopped ½ package dry gnocchi
  • Salt/Pepper to taste
  • 1-2 cups spinach, fresh

Directions:

Dissolve the bouillon in the 4 cups of water, creating a broth. In a large pot, sautee the garlic using your preferred method, whatever that may be (i.e. oil spray, vegan butter, etc.). Once the garlic is browned, add the broth to the pot. Allow to heat and add the cauliflower and broccoli. Partially cover and allow liquid to boil, softening the veggies. Transfer the batch from the pot to a blender and add 1 of the cans of beans and all of the basil. Blend until smooth. Pour back into the large pot and add the 2nd can of beans. Allow to heat through. When the soup starts to bubble, add the dry gnocchi. Allow to bubble a second time and then add your greens. Stir until wilted.

The end product is interchangeable. I’ve used it as a main course for dinner and also paired it with a salad and taken it to work for lunch. Works pretty well either way you go with it. Certainly perfect enough to warm your belly during those long and cold winter nights we’ve got stirring in the air!

 

*Image courtesy Flickr Creative Commons.

 

More about Gnocchi, Soup, Dinner, Quick, beans, basil
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Leave a Comment

  1. Support
    Support
    This looks amazing! Thanks for sharing such a perfectly rich, hearty fall time soup recipe! We just pinned it to our Pinterest board "Vegan Soups & Sauces." Thanks again for contributing to The Flaming Vegan.
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    1. hippie veg head
      hippie veg head
      Thanks!
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  2. Anita Vegana
    This recipe looks fabulous! I voted for you.
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    1. hippie veg head
      hippie veg head
      Thanks! It is scrumptious! Let me know if you try it.
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  3. Rainbow Plant Based Cook
    Rainbow Plant Based Cook
    I am thinking that this dish would be perfect cooked in a crockpot. I enjoy crockpot cooking. You put dinner/supper on in the morning and come evening it is ready! Voted +1
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    1. hippie veg head
      hippie veg head
      You'll love my beef-less stew recipe then! Stay tuned!
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      1. Rainbow Plant Based Cook
        Rainbow Plant Based Cook
        I will be watching for the recipe! Do you use a soy or vegan substitute?
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        1. hippie veg head
          hippie veg head
          Yes. The Gardien meatless meatballs or steakless tips work very well. There is actually a brand I buy at trader joe's that mimics the tips, but I can't seem to recall if it's their brand or another. I do know that it is cheaper than Gardien though.
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  4. Clean Cook Lily
    Clean Cook Lily
    This looks really good! But, being from the other side of the pond, I haven't the foggiest idea what great northern beans are. I'd appreciate some ideas on what to substitute ! Voted and will be trying out.
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    1. Rainbow Plant Based Cook
      Rainbow Plant Based Cook
      Maybe lima beans or butter beans.
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      1. hippie veg head
        hippie veg head
        Butter beans would definitely work. Any type of white bean would. Though I'd be interested to try lima! I love lima beans. :)
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