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Playing White Bean, Spinach and Gnocchi Soup


  • 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


Serves: 4


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.