Pesto Soup With Gnocchi, Beans And Greens

A vegan dish so creamy you will definitely won’t stop having.

Creaminess in a dish is just like heaven. It gives you that sense of addiction to the dish that you will keep craving for especially in times when you need a feel good meal. This vegan recipe is exactly what that is.

Now instead of using fatty ingredients (according to the recipe owner) such as cashews or avocados, we will be using cauliflower. Don’t get me wrong. I love avocadoes, but I need to put some variety to my dishes, so trying other ingredients is a must. Plus what’s the use of all these great tasting veggies if I don’t use them all, right?

The cauliflower and the basil pureed together in its creamy goodness is so perfect. It so happens that my eldest son isn’t a fan of cauliflower but this dish made him changed his mind about it. Now I don’t have to force him to eat this dish whenever I serve it. He specifically also asks to have it as a dip for his chips, which is kinda cool coz it encourages him to create his own menu.

Check out the recipe below.

Pesto Soup With Gnocchi, Beans & Greens



2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower (about a pound), leaves removed, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch dried thyme
Lots of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so)
1 15 oz can navy beans, rinsed and drained




1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces

Optional: I didn’t add them here, but toasted pine nuts would make a great garnish.

Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.

Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.

Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.



If you don’t have a submersion blender (GET ONE!) then use a blender or food processor to puree in batches, being careful to lift the lid once in awhile so that the steam doesn’t build up and explode.


A big thank you to for this scrumptious dish.

Credits to the following for the images: