Enjoy a bowl of heartwarming comfort with Marry Me Tuscan Vegetable Soup! This flavorful soup is inspired by the rustic cuisine of Tuscany, blending an array of fresh vegetables, tender beans, and aromatic herbs into a rich and satisfying dish. Whether it’s a cozy night in or a special dinner with family and friends, get ready to fall in love with every spoonful!
Marry Me Tuscan Vegetable Soup
Equipment
- Knife
- Cutting board
- Large pot with lid
- Measuring cups/spoons
- Wooden spoon
Ingredients
- 5 cloves garlic minced
- 1 yellow onion diced
- 1 leek whites chopped
- 1 sweet potato large, peeled and diced
- 5 sun dried tomatoes chopped
- 1 tablespoon tomato paste
- 2 tablespoons paprika
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 5 cups vegetable broth
- 1 can chickpeas drained and rinsed
- 16 ounces gnocchi potato, cauliflower, wheat
- 1½ cups coconut milk
- ½ lemon juiced, optional
- 1 handful kale large, chopped
Instructions
- Add yellow onion, leek, sweet potato, sun dried tomatoes, and garlic to a large pot over medium heat. Sauté until the sweet potato is softened slightly, approximately 6 minutes.
- Add the tomato paste, paprika, parsley, dried thyme and salt. Cook until fragrant, about 1 minute.
- Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.
- Add the gnocchi and cook until al dente. Finish off with coconut milk, lemon juice, and kale.
- Store in the fridge for 3-4 days or freeze for 2-3 months.
Notes
Recipe adapted from Plant You