Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 Leeks, sliced
- 1 Onion, diced
- 3 Carrots, diced
- 2 Celery Stalks, diced
- 5 cloves Garlic, minced
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Oregano
- 1/2 tsp Cento Crushed Red Pepper
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 1 can Cento Lower Sodium Chicken Broth (46 oz)
- 1 pkg Anna Mini Potato Gnocchi (17.6 oz)
- 1/3 cup Heavy Cream
- 1/2 cup Parmesan Cheese
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 cups Baby Spinach
- Fresh Parsley, chopped
Directions
Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, and leeks and cook for 6âu20acu201c8 minutes, stirring occasionally, until softened and fragrant, not browned. Stir garlic, thyme, oregano, chili flakes, salt, and pepper and cook briefly until aromatic. Add cannellini beans and chicken broth, bring to a gentle simmer, and cook for about 10 minutes. Add gnocchi and simmer according to package directions. Lower the heat and stir in heavy cream and Parmesan until melted and silky, then add spinach and stir just until wilted. Serve hot, finished with extra Parmesan and parsley. Serves 4-6.
