Roasted red pepper and tomato soup with gnocchi and pesto (V)

This was going to be our Christmas Eve dinner. Then it was going to be our New Year’s Eve dinner. ( Because they’re so soothing and satisfying without being overly satiating, I always love soups for ‘Eve’ dinners.) Eventually, it became a plain old dinner…and then a week or so later it became dinner again. After all, this dish has got a whole lot going for it: warm, rich, and savory, with plump potato-pasta dumplings that are, it must be said, delightful.

What is it about pasta that makes us feel all squirmy and chagrined to admit to as part of our diets? Oh yeah, carbs. But despite the mire of “good carbs versus bad carbs” debates out there, we all know ‘carbohydrate’ is a very broad category with a ton of variation within, as well as the body’s main source of energy. OK, so potato dumplings err a little closer to the white bread and donut side of the carb spectrum than produce and whole grains…but that’s why they’re an accent versus the bulk of this meal. Transform sauce into soup, and the pasta you include becomes a nice, mouthwatering enhancement instead of guilt-ridden stodginess. Besides, Chef F loves pasta. From gnocchi to rice noodles, if there’s a little bit of pasta to dig for, then the sweet potatoes, kale, and lentils get spooned up and in as well

Truly, this soup could well be simmered down to sauce, which means economy: wide-open options for leftovers! It’s got a creamy richness about it without any cream. What’s more, while the ingredient list may be long including pesto, there’s little active prep involved outside of whizzing everything around in a blender! If that’s not enough, then know you can’t go wrong taking more shortcuts (or long cuts, such as if you want to, say, roast your peppers.) Better yet, it can handle a whole lot of variation thrown in. Add chopped greens, extra vegetables, different beans…go wild. And know it’s good for whipping up quick after an invigorating day in the chilly outdoors. Enjoy! :)

Roasted red pepper and tomato soup with gnocchi and pesto

For the soup:

• 1 28-ounce can crushed tomatoes

• 1 12-ounce jar roasted red peppers, drained (or 3 medium red peppers, roasted, seeded and peeled)

• 2 cloves garlic, minced

• 2 teaspoons chili powder

• pinch red pepper flakes

• 1 teaspoon onion powder

• 2 tablespoons red wine vinegar

• 4 cups vegetable broth

• 2 cups water

• 1 15-ounce can white beans, drained and rinsed

• 1 16-ounce package gnocchi

• sea salt and fresh ground pepper to taste
  
  For the pesto:

• 1 cup packed fresh basil

• 1 cup packed spinach

• 1 cup packed kale (ribs removed)

• ¼ cup fresh parsley

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• ⅓ cup walnuts

• ¼ cup nutritional yeast

• 3 tablespoons extra virgin olive oil

• Sea salt to taste

1. Place first eight ingredients (tomatoes through vegetable broth) in a blender and process until smooth. Transfer to a stock pot, add water, and heat to a near boil, then reduce heat to simmer. Allow to simmer, stirring occasionally, at least ten minutes.

2. While the soup is simmering, prepare the pesto: place all ingredients through nutritional yeast plus 1/3 cup water in a food processor and process on high to form a paste, stopping to scrape down the sides as needed. Slowly add olive oil, streaming in while the machine is running. Add additional water if needed until reaching the desired consistency. Season with sea salt to taste. 

3. Return to the simmering stock pot and stir in whilte beans and gnocchi. Cook approximately five minutes, or until gnocchi are tender.

4. Pour soup into bowls and swirl in pesto to serve. Enjoy!