Beef And Vegetable Soup With Gnocchi
Ingredients
- 2 teaspoons olive oil
- 1 pound ground chuck
- 1 large yellow onion, chopped (about 3 cups)
- 4 celery stalks, thinly sliced (about 2 cups)
- 3 garlic cloves, finely chopped (about 4 teaspoons)
- 1 (28 oz) can whole, peeled plum tomatoes, drained
- 2 teaspoons dry oregano
- 8 cups low sodium chicken broth
- 1 (12 ounce) package refrigerated gnocchi
- 1 (6 ounce) package fresh spinach
- 3 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese for serving
Directions
- Heat oil in a large saucepan over high heat. Reduce heat, add beef and cook stirring occasionally until brown, about 8 min.
- Add onion, celery and garlic. Cook, stirring often until vegetables are softened, about 8 min.
- Stir in tomatoes and oregano, breaking up tomatoes with a wooden spoon.
- Stir in broth, and bring to a boil.
- Reduce heat to medium-low and gently boil until vegetables are tender, about 8 minutes.
- Add gnocchi, and cook until just tender, about 3 minutes.
- Remove from heat. Stir in spinach, salt and pepper.
- Sprinkle each serving with grated Parmesan.
Add 6 cups of broth at the beginning, waiting to see if more is needed. I added 3 teaspoons of oregano, total.
Recipe from Southern Living
Polly Cooks 