Skip to main content

White Bean, Spinach and Gnocchi Soup

Add some gnocchi to this easy beans and greens soup for a simple, satisfying meal.


  • 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


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.

Rachael Ray