My lady, Colleen, made this soup for me in early 2018. I took a sip and was wowed by the taste. We’ve made it several times since and I love the taste just as much as the first time.
I made this for my son and his family shortly after the first time Colleen made it for me. It turned out well except for a small boo-boo. When I purchased the spinach, I didn’t do a good job of reading the label. Instead of baby spinach, I picked out a spinach and kale combo. It worked but I didn’t care for the texture of the kale in the soup. Anyway, on to the recipe!
- 1 lb fresh Gnocchi
- 2 tablespoons of Extra Virgin Olive Oil
- 1 medium onion, diced
- 1 medium zucchini diced
- 1 stalk of celery diced
- 2 carrots diced (optionally use shredded carrots)
- 3 cloves garlic minced
- 64 oz vegetable broth or Better Than Bouillon veggie base
- 1 Can (14.5 oz) Fire roasted diced tomatoes – undrained
- 1 (15-ounce) can white (cannellini or navy) beans, drained and rinsed
- 1 (15oz) can garbanzo beans
- 1 (15oz) can cut green Italian beans
- 1 small bag (5 oz) of fresh baby spinach, coarse chopped
- Large pinch of red pepper flakes
- 1 teaspoon of Italian seasoning
- Salt and Pepper to taste
- Parmesan cheese for garnish
- Open, drain, and rinse the white beans, garbanzo beans, and the Italian beans. Set aside to drain.
- Heat a dutch oven, add the olive oil, onions, and celery. If using diced carrots, add them now. NOTE: If using shredded carrots, add them later. Saute until onions are translucent.
- Add minced garlic and cook until fragrant about a minute or so.
- Add vegetable broth, can of tomatoes, red pepper flakes, Italian Seasoning, and pepper. Heat to a simmer.
- Add in diced zucchini and gnocchi. Bring back to a simmer and then add the beans. If using shredded carrots, add them now.
- Return the soup to a simmer and gently cook while occasionally stirring until the gnocchi is tender about 3-5 minutes. Taste and adjust seasonings to your liking.
- Turn the heat off and add in the coarsely chopped spinach.
- Add salt to taste. Keep in mind the parmesan will add a bit more salt to the soup.
- Serve and garnish with a large pinch of parmesan cheese
- We like using small-sized gnocchi, but you can use the larger ones. If you do use the large gnocchi, we suggest cutting them in half.
- Fire roasted tomatoes can sometimes be hard to find. If that’s the case, diced tomatoes.