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Gnocchi Soup

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 small onion, chopped
• 2 medium carrots, diced
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes
• 4 cups chopped kale
• 1 (17 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi

Directions

Step 1

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring, until starting to soften, about 3 minutes. Add mushrooms and garlic and continue cooking and stirring until softened, about 4 minutes more. Stir in Italian seasoning, salt and pepper. Add broth and tomatoes, turn heat to high and bring to a boil. Stir in kale, reduce heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes.

Step 2

Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until puffy and browned in spots, 5 to 7 minutes. Stir the cooked gnocchi into the soup.

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Source: https://www.eatingwell.com/recipe/269139/vegan-gnocchi-soup/