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!