Recipe: Creamy Gnocchi Soup

INGREDIENTS: 

• 1 tablespoon avocado oil
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 1 medium carrot, shredded
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 teaspoons better than bullion vegetable base
• 4 cups water or vegetable broth
• 2 tablespoons nutritional yeast
• 2 teaspoons Italian seasoning
• 1 teaspoon white miso paste
• 1 can cannellini beans
• 1 can chickpeas, drained
• 1 package vegan gnocchi
• 2 cups frozen chopped spinach
• 1 cup frozen green peas
• 1 lemon, zested and juiced
• Salt and Pepper, to taste

INSTRUCTIONS: 

1. Heat the oil in a stockpot over medium-high heat.
2. Add onion, celery, and carrot and sauté until softened for about 3-5 minutes.
3. Add the garlic and stir for one minute before adding the flour and stir for an additional 2 minutes.
4. Add the bouillon, water, nutritional yeast, Italian seasoning, and miso. Bring to a boil, cover, and reduce heat to simmer for 5-10 minutes.
5. Add drained cannellini beans to a small blender or food processor and puree until smooth, loosening with a bit of the broth if needed.
6. Pour the bean puree into the pot and add the chickpeas, gnocchi, spinach, and green 
   peas.
7. Increase heat and cook for 3-5 minutes or until the gnocchi is heated through.
8. Remove from heat and stir in lemon zest and juice, and season with salt and pepper.