This Tomato, White Bean & Gnocchi Soup is perfect to warm you up on any cold night. Creamy tomato soup with white beans add protein, and soft pillowy bites of gnocchi provide lots of comfort. The nutrient rich spinach adds high amounts of vitamin A, C, folic acid, iron and calcium.
The ingredients for this vegetarian soup are simple and perfect for any college student or new cook. I like to use organic tomato soup, and if I don’t have any homemade in my freezer, I just pick up some from the store.
The cheesy toasts are perfect for dipping in the soup and remind me of a deconstructed grilled cheese. I make these first, and then heat up the rest of the ingredients in a big pot on the stove while they are in the oven.
Depending on how starchy your gnocchi is, you may feel like you need to add some vegetable or chicken broth to thin it out. I’ve also noticed when I store the leftovers, it thickens. You can add water if you don’t have any broth. I just pour it in slowly until it’s the perfect consistency. Garnish with fresh parsley if you feel fancy. 😉
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- 32 ounces tomato soup homemade, or store bought
- 15 ounce can navy beans rinsed and drained
- 16 ounces gnocchi I prefer the mini gnocchi
- 4 cups spinach leaves I pack them in when measuring
- 8-12 slices french bread sliced or any bread you have on hand
- 1 cup shredded cheddar cheese
- parsley optional for garnish
Ingredients
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- Preheat oven to 400 degrees. Slice your bread and place it on a sheet pan. Top them evenly with shredded cheddar cheese. Bake for 10 minutes or until cheese is melted and toast begins to brown on edges.
- In a large pot, add tomato soup, rinsed and drained white beans, and bring to a simmer. Once its hot, add your gnocchi and simmer for 7-8 minutes. Stir in the spinach and let it wilt. It will cook down once it becomes warm. If needed, add in water, or broth to thin soup to desired consistency.
- Serve with cheesy toast and garnish with optional parsley.
