Thursday, April 10, 2014

{Kid-Pleasing} Spinach Tomato Gnocchi Soup aka "Sure-I'll-Join-You-In-The-Yard-For-A-Glass-Of-Wine-Because-Dinner-Will-Only-Take-A-Few-Minutes-To-Make" Soup


This soup could be called: "It's--Finally-Spring-in-CT-So-We-Are-Out-And-About-But-It's-Still-Nippy-Soup-Weather" Soup.

Or, it could be called: "Sure-I'll-Join-You-In-The-Yard-For-A-Glass-Of-Wine-Because-Dinner-Will-Only-Take-A-Few-Minutes-To-Make" Soup.

Or: "Spinach-Tomato-Gnocchi" Soup. Whatever you want to call it, my kids loved it. My husband loved it. And I loved it…. especially since it went from grocery bag to table in less than :30 minutes.

"Sure-I'll-Join-You-In-The-Yard-For-A-Glass-Of-Wine-Because-This-Spinach-Tomato-Gnocchi-Soup-That-Everyone-Loves-Will-Only-Take-A-Few-Minutes-To-Make" Soup
{makes 8 servings}

2 T olive oil
1 large red onion, thinly sliced
6 cubes Dorot frozen garlic OR 6 cloves or garlic, chopped
6 cubes Dorot frozen basil OR 1/2 cup chopped fresh basil 
15 oz can chickpeas, rinsed and drained
11 oz organic baby spinach
1/2 cup roasted {or sun-dried} tomatoes in olive oil*
2 quarts organic chicken or veggie broth
16 oz package gnocchi 
optional: 2 T cooked and crumbled bacon {good if you have leftovers from breakfast}

In a large pot or Dutch oven, saut√© the onion and garlic in olive oil until the onion is lightly browned, 3-5 minutes. Add all other ingredients and bring to a rapid simmer. Simmer soup until spinach is wilted and gnocchi is cooked, which only takes a few minutes. Serve warm. You're welcome! 

The soup will freeze nicely, though you may want to wait to add the gnocchi if you are making a big batch. Just keep the gnocchi on hand, and add it when you are heating up a batch.

*These were the tomatoes I used. Handy to have a ginormous jar of these in my fridge to pop into various recipes…

Oh, and P.S. it's delicious with a drizzle of sriracha over the top. 

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