Vegan Pesto Soup with Gnocchi and Pine Nuts

This is such an easy and delicious meal I just had to share! I altered the recipe from a delightful cookbook we got for our wedding called Isa Does It.

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Olive Oil

3 cloves of garlic

4 cups of vegetable broth

1 teaspoon of dried thyme

1 teaspoon of salt

1 tablespoon of cornstarch

1.5 cups of fresh basil

1 package of gnocchi

1 bunch of swiss chard (or kale)

1 can of navy beans

Pine nuts – as many as your heart desires

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Preheat a 4 qt pot over medium heat and then add your olive oil. Saute the garlic and then add 3 cups of the vegetable broth.

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I used the vegetable concentrate from Safeway – making your own veggie broth is certainly healthier, but also time consuming, and buying it already in stock form tends to be pricy, so we took the cheap end with this particular ingredient.

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Also add your thyme and salt. Cover the pot with a lid and allow the mixture to boil between 5 and 10 minutes. With the last bit of broth and the cornstarch, combine and mix thoroughly with a dinner fork, then add to the mixture in the pot. Cook for 5 more minutes, stirring often. Add the basil and remove from heat. Add the mixture to a blender and puree, return the mixture to the pot on medium heat.

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Add the gnocchi, beans, and dark greens. Cover with the lid and allow to cook until the greens are wilted. This can take up to 10 minutes. While the soup is finishing, toast your pine nuts. Serve the soup hot garnished with pine nuts and additional basil! We also had some Rosemary Sourdough Bread fresh baked from Whole Foods. Enjoy!

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XOXO

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