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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:
- Pour the olive oil into a large pot and bring to medium-high heat.
- Add celery, yellow onion, and carrot to the pot. Cook for 8 minutes, stirring occasionally.
- Stir in the sage, oregano, thyme, and garlic. Cook for 1 minute, stirring frequently.
- 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.
- Pour in the whole milk and sprinkle with Parmesan. Stir until the cheese is melted.
- 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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