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.
- 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
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.