Gnocchi Minestrone Verde
Ingredients
- 2 tbsp avocado oil
- 3 celery stalk diced
- 1 red onion diced
- 2 carrots peeled and diced
- 2 garlic cloves minced
- ½ tsp garlic powder
- 14 oz can fire-roasted diced tomatoes
- 15 oz jar salsa verde or green enchilada sauce
- ½ 4 oz can diced green chiles optional
- 15.5 oz can great northern beans rinsed and drained
- 3-4 cups Vegetable broth
- 12-16 oz potato gnocchi
- 3-4 oz baby spinach roughly chopped
- sea salt and pepper to taste
Instructions
- Heat the avocado oil in a Dutch oven or pot. Add the celery, onion, and carrots. Cook for 5-8 minutes on medium-low heat until soft.Stir in the garlic and garlic powder and cook for 1-2 minutes more.
- Next, add the can of tomatoes, salsa verde, green chilies, northern beans, and veggie broth. Stir everything together and bring to a simmer for 10 minutes.
- Add the gnocchi to the pot and simmer for 3-4 minutes or under tender and fully cooked.Then stir in the chopped spinach and season the soup with salt and pepper.Cook for 2-3 minutes or until the spinach is fully wilted. Serve with parmesan.