Aired September 12, 2014
2 tablespoons EVOO – Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves of garlic, chopped
Salt and pepper
1 10-ounce package frozen chopped spinach
1 can cannellini beans, drained and rinsed
1 1/2 quarts chicken stock
1 box fresh or frozen gnocchi
Zest of 1 lemon
Parsley, chopped, for garnish
In a large soup pot, heat EVOO over medium-high heat. Add onion and garlic, and sweat for a few minutes. Season with salt and pepper. Add in spinach and beans, and sauté for another minute or two. Add in chicken stock.
Bring stock to a boil and add in gnocchi; lower heat and cover. Cook until gnocchi is soft, about 4 minutes.
Stir in lemon zest. Ladle into bowls and top with fresh parsley.