White Bean, Spinach, & Gnocchi Soup

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Just when I thought the soup ship had sailed, it snowed another 8 inches here. So naturally, I made soup…again! What else is a girl to do? Cold weather and soup just go together, so I cozied up with a bowl and settled in for the long haul.

White Bean, Spinach, & Gnocchi Soup l Love.Bake.Read

What I love most about this soup is that it comes together in no time at all. The only part that took me a few minutes was chopping the onion. Other than that, you thaw some spinach and toss it in the pot along with the beans, gnocchi, and a few other ingredients. Done and done.

I’ve only ever eaten gnocchi with some type of sauce, so this was a departure for me, but a happy one nonetheless. The addition of gnocchi made this soup extra filling and the texture was nice too. To me, gnocchi is quite gummy, but that doesn’t sound entirely appetizing, does it? So, let’s just say the gnocchi adds a lovely chewy bite that complements the creaminess of the white beans. There, that’s better.

White Bean, Spinach, & Gnocchi Soup l Love.Bake.Read

You know the saying don’t judge a book by its cover? Well, that applies here…because I realize this soup won’t be winning any beauty contests, but the taste is downright delightful. Super creamy and full of spinach and gnocchi. Plus, there’s even a hint of lemony goodness from some lemon zest. Might sound odd, but it really brightens the soup.

Hurry and make this soup before Spring arrives…because it’s right around the corner. I think. 

White Bean, Spinach, & Gnocchi Soup

Yields 6-8 servings


  • 1-2 tbsp. extra virgin olive oil
  • 1 large yellow onion—chopped
  • 4 cloves garlic—minced
  • 1 (10 oz.) package frozen spinach—thawed
  • 6 cups cooked white beans (or 4 cans—drained and rinsed)
  • 1¾ tsp. salt—divided use
  • ¼ tsp. black pepper
  • 7 cups vegetable stock + more, if needed
  • 1 (16 oz.) package of gnocchi
  • zest of 1 lemon
  • grated parmesan cheese, for serving


Heat oil in a large pot set over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the spinach plus ¼ tsp. salt and stir until the spinach is broken-up.

Add the beans, the remaining 1½ tsp. salt, and black pepper, and stir to mix. Pour in the vegetable stock, stir, and bring to a boil.

Add the gnocchi, reduce the heat to medium-low, cover and simmer until thickened to your liking (I let mine thicken quite a bit, about 15-20 minutes). Taste and adjust seasonings as needed. Add the lemon zest and stir to combine.

Serve warm sprinkled with freshly grated parmesan cheese.


Slightly adapted from the Rachael Ray Show

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