This Easy Vegan Gnocchi Soup is brimming with tomatoes, fresh veggies and baby-dumpling gnocchi that transport this dish straight into the comfort food zone.
In a large pot or Dutch oven, saute onions in 1 tablespoon of water over medium high heat for 5 minutes. Reduce heat to medium, add garlic, and saute 2 more minutes. Add water a little at a time if things begin to stick.
Add the red pepper flakes and ground fennel, and stir well.
Add the tomatoes + the reserved liquid, and stock, and bring to a boil.
Reduce to a simmer, and add the green beans, spinach, cannelini beans and gnocchi (or pasta). Cover and simmer abut 3 minutes, or until the spinach is wilted, green beans are fork tender, and the gnocchi floats to the surface.
Add sea salt and freshly ground pepper to taste. Stir in the fresh herbs and serve.
Notes
I prefer to use whole tomatoes, as canned diced tomatoes contain a chemical (to keep them from dissolving), which alters the flavor. Also, I find there's no match for the flavor of San Marzanos. But chopping whole tomatoes can make a mess! To avoid this, I empty the whole can into a large bowl and break them up them with a potato masher.