White Bean Chicken Gnocchi Soup
Cozy, flavorful, and easy to make, since the gnocchi cook directly in the simmering broth. Whip this for a satisfying and healthy meal!
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 medium yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 6 cups low-sodium chicken broth
- 1 (15 ounce can) Cannellini beans drained and rinsed
- 2-3 cups shredded chicken such as from a rotisserie chicken
- 1 pound miniature potato gnocchi
- 2 cups baby spinach
- 1 Tablespoon lemon juice from about 1/2 medium lemon
- 1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried
- kosher salt and black pepper
Instructions
- Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.1 Tablespoon olive oil, 1 Tablespoon butter
- Add onion, carrots, and celery. Sauté, stirring frequently, for 4-5 minutes.1/2 medium yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.3 cloves garlic, 1 teaspoon Italian seasoning
- Pour in the broth, then add the beans and chicken. Bring liquid to a gentle boil.6 cups low-sodium chicken broth, 1 (15 ounce can) Cannellini beans, 2-3 cups shredded chicken
- Add the gnocchi and stir gently to break apart any clumps. Cook for 3-4 minutes, or as long as package directions state, until the gnocchi float to the top of the broth.1 pound miniature potato gnocchi
- Turn off the heat and stir in the spinach, lemon juice, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The spinach will wilt in just a minute or two, during which you can sample the broth and season with more salt, pepper, or lemon to taste. Serve and enjoy!2 cups baby spinach, 1 Tablespoon lemon juice, 1 Tablespoon chopped fresh parsley, kosher salt and black pepper
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Notes
- Season to Taste: You may want to add more lemon juice, salt, and/or pepper. Start with the amounts listed here, and add more if desired.
- Dried Herbs: If you prefer, substitute 1/4 teaspoon each of basil, oregano, rosemary, and thyme for the Italian seasoning. Adjust the amounts of each to taste.
- Add Heat: Add 1/4 teaspoon, or a little more, red pepper flakes to the soup along with the garlic and Italian seasoning.
Nutrition Estimate
Calories: 443 kcal, Carbohydrates: 51 g, Protein: 30 g, Fat: 14 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Trans Fat: 0.1 g, Cholesterol: 60 mg, Sodium: 762 mg, Potassium: 738 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 6717 IU, Vitamin C: 10 mg, Calcium: 95 mg, Iron: 6 mg