Gnocchi Soup

Source

Eat With Clarity

Ingredients

Serving	Ingredient	Notes
16 ounces	Potato gnocchi	I used Delallo gluten free
1 can	Beans
1	Yellow onion	Diced
2 large	Carrots	Peeled and sliced
2 stalks	Celery	Diced
2 cups	Kale or spinach
2 teaspoons	Minced garlic
2 tablespoons	Olive oil
⅓ cup	White wine	Sub wine for extra broth + lemon juice (3 tsp)
3 cups	Vegetable broth
1 tablespoon	Tomato paste
¼ teaspoon	Black pepper
¼ teaspoon	Red pepper flakes
¼ teaspoon	Italian seasoning
2	Bay leaves
1 teaspoon	Thyme
½ teaspoon	Oregano
1 tablespoon	Tapioca starch	Sub tapioca starch for cornstarch

Instructions

1. Bring a pot of water to a boil and cook gnocchi according to package instructions. Set aside.
2. Add the olive oil and diced onion to a large pot.
3. Saute for 5-7 minutes or until it starts to brown.
4. Add in the garlic, carrot and celery and saute for an additional 5 minutes.
5. Add in the white wine and saute until the liquid has cooked off.
6. Add in all remaining ingredients aside from the kale, tapioca and gnocchi.
7. Bring to a low boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes.
8. Discard the bay leaves. Add 1 1/2 cups worth to a blender with the tapioca and blend until smooth.
9. Add back to the pot with the gnocchi and stir well. Simmer for 5 minutes, then stir in the kale or spinach to let wilt.
10. Taste and adjust flavors as desired, then serve hot and enjoy!