Ingredients
- 1 Tbsp olive oil
- 1 Tbsp minced garlic (or more)
- 2 cups chicken broth (vegan)
- 1 cup regular soy milk
- 1-2 Tbsp vegan butter (nuttelex)
- 500g potato or farro gnocchi
- 2-3 cups fresh kale, chopped
- 400g can cannellini beans (or equivalent)
- 1 Tbsp nutritional yeast flakes
- 2 tsp cornstarch (if required)
- salt and pepper to taste
- 1/4 - 1/2 cup white wine (optional)
- vegan parmesan to garnish (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add garlic; stir constantly for 1 minute until fragrant.
- Add chicken broth, soy milk, butter and some salt and pepper, bring to a simmer.
- Add gnocchi; stir to combine. Cook gnocchi 3-5 minutes, stirring often until soft and cooked through. (they should rise to the top when cooked)
- Stir in kale, beans, yeast and wine if using, cook until kale is wilted.
- Assess thickness versus impatience and add cornstarch dissolved in a little water if a thicker soup base is preferred.
- Top with some vegan Parmesan to serve if desired.
Notes
- Original recipe is not vegan, and suggests it will serve 6 people... not for dinner unless they also expect you to eat bread?
- If you love garlic and thought you added enough, but still fail to smell it by the time the dish is done, consider adding a small swirl of garlic infused olive oil to garnish, does wonders.
- I added nutritional yeast to the soy milk to cover the soy flavour, if that doesn't bother you, or you can consume dairy without feeling incredibly ill... you can choose to skip the nutritional yeast or add 1/ 3 cup or Parmesan to your soup instead, just remember that most Parmesan contains animal rennet and is therefore not vegetarian, let alone vegan... make good choices :)
- If you don't have or want to use wine, you can either add a little lemon juice or skip this ingredient all together, its not essential, but it does make it glorious!