Ingredients
2 tablespoons extra virgin olive oil (EVOO)
1 onion, finely chopped
2 cloves garlic, chopped
Salt and pepper
1 box frozen chopped spinach (10 ounces)
1 can cannellini beans (15 ounces), drained and rinsed
6 cups chicken stock
1 box fresh or frozen gnocchi
Zest of 1 lemon
Parsley, chopped, for garnish
Directions
In a large soup pot, heat the EVOO over medium-high heat. Add the onion and garlic and sweat for a few minutes. Season with salt and pepper. Add in the spinach and beans and sauté for another minute or two. Add in the chicken stock. Bring the stock to a boil and add in the gnocchi; lower the heat and cover. Cook until the gnocchi is soft, about 4 minutes. Stir in the lemon zest. Ladle into bowls and top with fresh parsley.
