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Tuscan Soup

Schwinghamilton
Vegan
Dairy Free
Gluten & Dairy Free
Gluten Free
Gluten & Dairy Free
Gluten & Dairy Free
Only Stovetop Needed
No Cooking
Dinner
Tuscan Soup
Dinner
Dinner
Extras:
No items found.

Ingredients:

  • 5 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 leek, chopped
  • 1 sweet potato, large, peeled and diced
  • 5 sun dried tomatoes, chopped
  • 1 tbsp tomato paste
  • 2 tbsp paprika
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp salt
  • 5 cups vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 16 oz gluten free pasta
  • 1½ cups cashew cream, or coconut milk
  • ½ lemon, juiced, optional
  • 1 handful kale, large, chopped

Preheat oven to

degrees.

Method:

  1. In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic.
  2. Saute until the sweet potato is softened slightly, approximately 6 minutes.
  3. Add the tomato paste, paprika, parsley, dried thyme and salt.
  4. Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.
  5. Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice and kale.
  6. Enjoy!
Ingredients
Method
  • 5 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 leek, chopped
  • 1 sweet potato, large, peeled and diced
  • 5 sun dried tomatoes, chopped
  • 1 tbsp tomato paste
  • 2 tbsp paprika
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp salt
  • 5 cups vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 16 oz gluten free pasta
  • 1½ cups cashew cream, or coconut milk
  • ½ lemon, juiced, optional
  • 1 handful kale, large, chopped
  1. In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic.
  2. Saute until the sweet potato is softened slightly, approximately 6 minutes.
  3. Add the tomato paste, paprika, parsley, dried thyme and salt.
  4. Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.
  5. Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice and kale.
  6. Enjoy!