Food Storage & Other Adventures in Motherhood

Food Storage Friday: Pesto Gnocchi Soup

by heather

I promise this photo does not do justice to this soup. No photo ever can.

Last week when I started browsing through Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, this was the recipe that I was most excited about trying. Thing 1 looked at the picture in the book and said “Mom, it looks like there are giant bugs in that soup. Gross” How is it that I have been her mother for this long and she has never tried gnocchi? Those are not bugs, those are the best kind of pasta you can get sans cheese! When I lived in Argentina, this pasta was pretty much a staple of my diet. Regardless when I made this soup it was a major hit with every member of the household that likes their foods to have flavors :S. Even better than the roasted potato and fennel soup I made last weekend.  If I were to call a soup life-changing, it would be this one. It’s a creamy salty pesto broth with soft white beans and puffy gnocchi. I think I could eat this soup every week. (And it’s full of vegetables, score!) If I wanted to make this with more food storage ingredients than fresh, the basil, thyme, garlic and almonds could be substituted with about 1/3 cup of jarred pesto and you can make gnocchi out of mashed potatoes. However, like I said I try to keep my meals preparation down to roughly 30 minutes. Making my own gnocchi will just have to be an experiment for a later date.

Pesto Gnocchi Soup
Food Storage Ingredients:
1 can white beans, drained
2 Tablespoons plain almonds
2 teaspoons olive oil
4 cups vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
a few dashes of fresh ground pepper
1 Tablespoon cornstarch

Fresh Ingredients:
3 cloves garlic, minced
1 packed cup chopped kale leaves
1 lb cauliflower florets (approximately one small head, I cheated and used a bag of precut frozen florets)
1 loose cup basil leaves
8 oz frozen gnocchi

1. In a soup pot, saute garlic in oil for one minute. (Careful it burns easily. I had children distracting me and I had to do this 3 times before I ended up with non-burned garlic.) 2. Add 3 cups broth, thyme, pepper, salt and cauliflower. Cover and bring to a boil for 10 minutes. 3. In remaining cup of broth, mix in cornstarch. Add to pot and cook for 5 minutes on low heat. 4. Blend broth, basil and cauliflower until smooth, return to stove. 5. Add beans, kale and gnocchi. Cover and cook on medium heat for 8 minutes. Stir carefully so you don’t smash your gnocchi. (I found myself using a wooden spatula to stir because I had to scrape a few of the pasta off the bottom of the pot.) Enjoy. :)


4 Responses to “Food Storage Friday: Pesto Gnocchi Soup”

  1. […] Bryant, joining the CoC after having left the CoJCoL-dS is like coming home. In addition to her tasty soups Heather has started sharing her Mormon journey — I look forward to reading the rest! […]

  2. […] Pesto Gnocchi Soup, by Heather Views: 540savesSave Posted by chanson on January 30th, 2014 Posted in Awards […]

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