Vegetarian Gnocchi Soup (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 medium yellow onion, diced.
03 - 2 large carrots, diced.
04 - 2 stalks celery, diced.
05 - 4-5 cloves garlic, minced.
06 - 1 teaspoon dried thyme.
07 - 1 teaspoon dried oregano.
08 - 1/2 teaspoons rubbed sage.
09 - 32 ounces vegetable broth.
10 - 1 (15oz) can chickpeas, drained.
11 - 1 pound potato gnocchi.
12 - 1 cup whole milk.
13 - 1 cup shredded Parmesan cheese.
14 - 2 to 3 cups baby spinach.
15 - Salt & pepper to taste.

# Instructions:

01 - Heat oil in large pot, cook onion, carrot, celery with salt for 8 minutes.
02 - Stir in garlic and dried herbs, cook 1 minute.
03 - Add chickpeas and broth, bring to simmer.
04 - Reduce heat and simmer 5 minutes, add gnocchi and cook 5 more minutes until tender.
05 - Stir in milk and Parmesan until melted, then add spinach and let wilt.

# Notes:

01 - Can garnish with fresh parsley or extra Parmesan.
02 - Let spinach wilt naturally in hot soup.
03 - Season to taste at the end.

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