This recipe is a great weeknight option. Make a big pot and enjoy it for days to come. Its great with crunchy garlic bread, cornbread, or veggie quesadillas(we made these on the last day to spice it up a bit). It's also packed with veggies which is always a win!  

Veggie Gnocchi Soup

1 med yellow onion diced 3-4 cloves garlic minced 4 stalks celery chopped 3-4 carrots chopped 4-6 leaves of kale rough chopped 1 pkg fresh gnocchi 4 cups veggie broth 2 cups water 1 32 oz can fire roasted diced tomatoes 1 15 oz can cannellini beans, rinsed and drained Salt and pepper 1 tbls Italian seasoning 1 tsp cumin 1/2 tsp turmeric 1 tsp garlic 1 tsp onion A dash of red pepper flake (optional) 2 tbls olive oil


  1.  Heat olive oil in deep pot. Add carrots, celery, onion and garlic. Sauté until fragrant and slightly softened.
  2. Add veggie broth, water, tomatoes and seasonings. Stir. Cover and simmer on medium about 7-10 minutes.
  3. Add kale. Continue to simmer about another ten minutes. Taste a kale leaf to make sure it's tenderizing. If it's on the right track, add the cannellini beans. Taste the broth. Continue to simmer.
  4. Add a bit more seasoning if needed.
  5. Once all the veggies are tender to your liking, add the gnocchi. Simmer about another 4 minutes or so until the gnocchi is cooked- do not over cook the gnocchi! (Follow the packaging instructions for guidance).
  6. Taste your soup. If it's tasty, you're done! If you find it "lacking", add a little more seasoning, soup is something that should be personalized. Ladle up and sprinkle with shredded Parmesan for a cheesy garnish. Enjoy!