Ingredients
Method
- Heat a large pot over medium heat and add a swirl of olive oil if desired.
- Sauté the chopped onion until softened, about 3–4 minutes.
- Add the garlic and sauté for another minute until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the canned diced tomatoes, balsamic vinegar, sun-dried tomatoes, Italian seasoning, garlic powder, and sea salt.
- Stir well to combine and let simmer for 5 minutes to develop flavor.
- Add the drained and rinsed white beans and frozen gnocchi.
- Simmer for another 8–10 minutes until the gnocchi is cooked through.
- Just before serving, stir in the baby spinach until wilted.
- Adjust seasonings to taste.
- Ladle into bowls and optionally top with grated Parmesan.
Notes
Cauliflower gnocchi is used for a lighter, healthier alternative. Feel free to swap with regular potato gnocchi for extra pillowy texture.
For a creamier soup, add a splash of olive oil or coconut milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a creamier soup, add a splash of olive oil or coconut milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
