Go Back

Marry Me Tuscan Vegetable Soup

Print Recipe Pin Recipe
Total Time 35 minutes
Servings 6

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