Creamy White Bean Gnocchi Soup in 30 Min

Instructions:

1. Place your pot over medium heat and melt the butter until it begins to foam.
2. Add the diced onion and sauté for 4–5 minutes until translucent and soft.
3. Stir in the minced garlic and dried oregano; cook for just 60 seconds until the fragrance is released.
4. Pour in the vegetable broth and add the drained cannellini beans.
5. Use the back of your wooden spoon to mash about 1/4 of the beans against the side of the pot to naturally thicken the soup.
6. Bring the liquid to a gentle boil, then stir in the potato gnocchi.
7. Reduce heat to a simmer and cook for 3–5 minutes until the gnocchi float to the surface and feel tender.
8. Turn the heat down to low. Stir in the heavy cream and grated Parmesan cheese, stirring continuously until melted and silky.
9. Fold in the baby spinach and stir for 1 minute until the leaves have wilted.
10. Stir in the lemon juice and season with salt and black pepper to taste.