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Creamy Vegetarian Chickpea Gnocchi Soup
Serves 5 |
The perfect soup for the season.
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Ingredients:
| 2 tablespoons olive oil |
| 2 stalks celery, diced |
| 1 yellow onion, diced |
| 2 carrots, diced |
| 1/2 teaspoons rubbed sage |
| 1 teaspoon dried oregano |
| 1 teaspoon dried thyme |
| 4 cloves garlic, minced |
| 4 cups vegetable broth |
| 1 can chickpeas, drained, 15 oz. |
| 1 lb potato gnocchi |
| 1 cup whole milk |
| 1 cup shredded Parmesan cheese |
| 3 cups baby spinach |
| Salt, to taste |
| Black pepper, to taste |
Directions:
- Pour the olive oil into a large pot and bring to medium-high heat.
- Add celery, yellow onion, and carrot to the pot. Cook for 8 minutes, stirring occasionally.
- Stir in the sage, oregano, thyme, and garlic. Cook for 1 minute, stirring frequently.
- Pour in the vegetable broth and chickpeas. Stir and bring to a simmer. Then reduce heat to medium-low and let simmer for 5 minutes. Add the potato gnocchi and cook for 5 minutes, until gnocchi is cooked through and tender.
- Pour in the whole milk and sprinkle with Parmesan. Stir until the cheese is melted.
- Remove from the heat. Stir in spinach and let wilt. Season with salt and pepper. Enjoy!
| Main Ingredient: | Chickpea, Gnocchi |
| Cooking Method: | Stovetop |
| Course: | Soup |
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