OLIVE GARDEN VEGAN GNOCCHI SOUP

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10 servings

Ingredients – 

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 cup sliced carrot
• 1 cup sliced celery
• 6 cloves garlic, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• 32 oz. vegetable broth
• 1 (13.5 oz.) can full-fat coconut milk
• 1 (15 oz.) can chickpeas, drained
• 16 oz. frozen vegan potato gnocchi
• 1 cup shredded vegan Parmesan, optional
• 2 cups fresh chopped kale or spinach
• 1 teaspoon apple cider vinegar
• Kosher salt
• fresh cracked pepper

INSTRUCTIONS

• Heat oil in a large pot over medium heat.
• Add onion, carrot, celery, and a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
• Add chickpeas and gnocchi.
• Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.
• Stir to combine and bring to a simmer over medium high heat.
• Once simmering, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender. 
• Remove from heat and stir in shredded vegan Parmesan until melted. 
• Stir in kale and apple cider vinegar. Then season to taste with salt and pepper.
• Garnish with fresh chopped parsley and vegan Parmesan. 

Original Recipe: https://midwestfoodieblog.com/vegan-chickpea-gnocchi-soup/#tasty-recipes-25107-jump-target

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