Soup’s On!: Italian Pesto Soup with Gnocchi

February 4th, 2016 11:00 am by Kelly Garbato

2016-01-21 - SO Pesto Soup w Gnocchi - 0002 [flickr]

So I was a little skeptical of this dish; as much as I love me some pesto, I’ve never wanted to put it in a mug and chug it like melted Daiya. (BEST.) But don’t let the sub-par photograph fool you: this dish is ah-may-zing!

The recipe is from Mark Reinfeld’s The 30-Minute Vegan: Soup’s On!, and I must admit up front: I used store-bought gnocchi instead of making them by hand. Way easier, and probably tastier to boot, since my gnocchi-rolling skills are not exactly on point. Otherwise I followed the directions mostly as-is. Well, except for the tomatoes. I used about double the amount called for, but only because I didn’t want to freeze half a can. Leftover ingredients, blerg.

In addition to the obvious – basil, garlic, nutritional yeast, and cashews (or pine nuts) – the soup also has onions, veggie stock, soy sauce, and parsley. Everything but the tomatoes and gnocchi are blended to creamy perfection, a texture that’s complemented nicely by the chunky tomatoes and hearty gnocchi.

Will make again.

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