Vegetarian Gnocchi Soup with White Beans and Rosemary
Creamy, satisfying and delicious, this easy veggie gnocchi soup is comfort food heaven.
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 1 white onion diced
- 4 carrots diced
- 2 garlic cloves minced
- 1 Tbsp fresh rosemary chopped
- 1 tsp dried thyme
- Pinch red pepper flakes
- 2 Tbsp flour
- 4 cups vegetable broth
- 1 cup whole milk
- 1 19 oz can cannellini beans drained
- 1/2 cup heavy cream
- 1 lb gnocchi
- 1/2 cup parmesan cheese grated
Instructions
- Add the olive oil and butter to a soup pot over medium heat and once it’s heated add in the onion and carrot. Cook until the onion has softened.
- Add in the garlic, rosemary, thyme and red pepper flakes and cook 2 minutes more.
- Add in the flour and stir well. Cook 2 minutes.
- Stir in the vegetable broth, milk, beans and season with S&P.
- Simmer for 20 minutes.
- Stir in the heavy cream and the gnocchi.
- Simmer 10 minutes.
- Stir in the parmesan cheese.
- Top each serving with more parmesan, freshly cracked black pepper and more olive oil.
- Serve with crusty bread.
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