Creamy Gnocchi Soup With White Beans
This cozy creamy gnocchi soup with white beans combines fresh vegetables, tender gnocchi, and rich half-and-half to create a comforting bowl of flavor-packed goodness in just 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoon butter or oil to start the sauté
- 1 cup diced onion white or yellow
- ½ cup diced carrots
- ½ cup diced celery
- 3 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ¼ cup flour
- 4 cups vegetable broth
- 1 15-oz can white beans drained
- 4 cups fresh spinach roughly chopped
- 16 oz gnocchi
- 2 cups half-and-half
Instructions
Instructions
- Heat butter or oil in a large pot over medium heat. Add diced onion, carrot, and celery, and sauté for about 5 to 7 minutes until softened.
- Add garlic, Italian seasoning, salt, and crushed red pepper flakes. Cook for another 1 to 2 minutes until fragrant.
- Sprinkle flour over vegetables and stir well. Cook for 1 to 2 minutes to eliminate the raw flour taste.
- Gradually pour in the vegetable broth while stirring to avoid lumps. Bring to a simmer.
- Add gnocchi and white beans. Simmer for 8 to 10 minutes until gnocchi is tender.
- Reduce heat and stir in half-and-half and spinach. Cook for a few minutes until spinach wilts and soup is heated through.
- Taste and adjust seasoning if needed. Serve hot and enjoy.
Notes
Let leftovers cool completely before storing in airtight containers. Refrigerate for up to 4 days or freeze for longer storage. Reheat gently to maintain creaminess.