Zucchini, Cauliflower, and Spinach Gnocchi with Garlic Butter Beans

This recipe came together one evening as I was looking through our freezer, refrigerator and pantry. Keeping canned or frozen beans on hand, frozen veggies and gnocchi, a whole grain or a healthy pasta allows for quick meal prep.

Ingredients:

• 1 medium onion~about 1/2 a cup

• 2 cloves garlic~roughly chopped

• 1 or 2 zucchini~ours equated to roughly 2 cups roughly chopped

• 1 bag of frozen cauliflower

• Spinach~ roughly 3 cups

• 2 cups vegetable broth: we use “Better than Bouillon”

• 1 can butter beans

• 1 package gnocchi~ read the ingredients on your package, you’ll want the one with real potatoes or potato flakes

• 2 tablespoons lemon juice

• Salt & pepper to taste

Directions:

• Saute onion and garlic in a pan on low heat with a few tablespoons of water

• Once the above mixture is soft, add the zucchini and cauliflower, add a few tablespoons of water and place cover on top. Cook until soft

• Add spinach, sauté for 2 minutes

• Add a pinch of salt and a few shakes of black pepper

• Add your vegetable mixture to a blender with 2 cups of veggie broth. Depending on your blender size, you may need to work in batches. If mixture is hot, leave the small cap off for venting purposes and cover with a clean dish towel for blending.

• Place blended mixture back into your pan, bring mixture to a simmer, add gnocchi and cook, add butter beans

• Finishing touch: 2 tablespoons of lemon juice

• Taste your creation, adjust seasonings and enjoy!