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White Bean, Spinach and Gnocchi Soup


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 onion, finely chopped

  • 2 cloves garlic, chopped

  • Salt and pepper

  • 1 box frozen chopped spinach (10 ounces)

  • 1 can cannellini beans (15 ounces), drained and rinsed

  • 6 cups chicken stock

  • 1 box fresh or frozen gnocchi

  • Zest of 1 lemon

  • Parsley, chopped, for garnish


In a large soup pot, heat the EVOO over medium-high heat. Add the onion and garlic and sweat for a few minutes. Season with salt and pepper. Add in the spinach and beans and sauté for another minute or two. Add in the chicken stock. Bring the stock to a boil and add in the gnocchi; lower the heat and cover. Cook until the gnocchi is soft, about 4 minutes. Stir in the lemon zest. Ladle into bowls and top with fresh parsley.