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Creamy Vegetarian Chickpea Gnocchi Soup

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Serves 5 | 

The perfect soup for the season.

Ingredients:

2 tablespoons olive oil
2 stalks celery, diced
1 yellow onion, diced
2 carrots, diced
1/2 teaspoons rubbed sage
1 teaspoon dried oregano
1 teaspoon dried thyme
4 cloves garlic, minced
4 cups vegetable broth
1 can chickpeas, drained, 15 oz.
1 lb potato gnocchi
1 cup whole milk
1 cup shredded Parmesan cheese
3 cups baby spinach
Salt, to taste
Black pepper, to taste

Directions:

  1. Pour the olive oil into a large pot and bring to medium-high heat.
  2. Add celery, yellow onion, and carrot to the pot. Cook for 8 minutes, stirring occasionally.
  3. Stir in the sage, oregano, thyme, and garlic. Cook for 1 minute, stirring frequently.
  4. Pour in the vegetable broth and chickpeas. Stir and bring to a simmer. Then reduce heat to medium-low and let simmer for 5 minutes. Add the potato gnocchi and cook for 5 minutes, until gnocchi is cooked through and tender.
  5. Pour in the whole milk and sprinkle with Parmesan. Stir until the cheese is melted.
  6. Remove from the heat. Stir in spinach and let wilt. Season with salt and pepper. Enjoy!
Main Ingredient: Chickpea, Gnocchi
Cooking Method: Stovetop
Course: Soup
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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