Quick Gnocchi with Zucchini, Tomato, and White Beans - Forks Over Knives

Ingredients

• 1 cup chopped red bell pepper
• ¾ cup chopped onion
• 2 tablespoons chopped green garlic, garlic scapes, or scallions
• 3 cups chopped tomatoes
• 2½ cups low-sodium vegetable broth
• 1 medium zucchini, quartered lengthwise and sliced ½ inch thick (2 cups)
• 2 tablespoons no-salt-added tomato paste
• 1 14- to 16-oz. package shelf-stable whole wheat or spinach gnocchi, such as Gia Russa brand
• 2 15-oz. cans white beans, rinsed and drained (3 cups)
• ¼ cup chopped sun-dried tomatoes (not oil-packed)
• 1 tablespoon red wine vinegar
• Sea salt and freshly ground black pepper, to taste
• Chopped fresh basil
• Nutritional yeast (optional)