Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 5 cups vegetable broth
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 pound potato gnocchi
- 3 cups kale or spinach, roughly chopped
- 1/2 cup heavy cream (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a gentle boil.
- Add white beans and gnocchi. Simmer for 5–7 minutes until gnocchi is tender.
- Stir in kale or spinach and cook for 2 more minutes.
- Add heavy cream if using. Season with salt, black pepper, and red pepper flakes.
- Turn off heat and stir in chopped parsley.
- Let the soup rest for 5 minutes before serving hot.
Notes
- For a thicker soup, mash some of the beans before adding.
- Use shelf-stable gnocchi for pantry convenience.
- Add a Parmesan rind during simmering for extra umami flavor if not keeping it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: white bean gnocchi soup, vegetarian gnocchi soup, easy soup recipe, creamy gnocchi soup