Vegan Gnocchi Minestrone mains
- Prep: 15m
- Cook: 15m
- Serves: 4
This thick Minestrone soup is made with vegetables with the addition of organic gnocchi.
Method
- Heat olive oil in a large pot, then add onion and a large pinch of salt. Sauté for about 5 minutes, until translucent. Add in carrots, celery and garlic, and cook for another 3-4 minutes.
- Add in sugar, thyme, oregano, crushed tomatoes, beans and stock. Bring to a boil, then cover and simmer for 10 minutes or until the vegetables are soft but not mushy. Add salt plus more to taste.
- Bring back up to a boil and add the gnocchi, cooking according to package instructions. Stir in parsley and serve with the baguette!
Recipe courtesy of Amisa Organic. Source your organic vegetables at Riverford and Abel & Cole.
Ingredients
All to be sourced organic where possible
- 1 pack Amisa Organic Gluten Free Gnocchi
- 1 small onion, chopped
- 3 medium carrots, peeled and chopped
- 3 ribs of celery, chopped
- 2 garlic cloves, thinly sliced
- 2 tbsp olive oil
- 1 can kidney beans, drained and rinsed
- 1 can crushed tomatoes
- 2 tsp granulated sugar
- 950ml vegetable stock
- 2 tsp oregano
- 1 tsp thyme
- 3/4 tsp salt + more to taste
- Fresh chopped parsley, to serve
- Amisa Organic Rustic Style Seeded Baguette, to serve