By Rossella Rago, Cooking with Nonna

Ingredients

Serves 4

For the Soup

• 4 bone in chicken drumsticks, skin on
• 4 bone in chicken thighs, skin on
• 8 cups cold water
• 2 carrots, cut into a 1/2 inch dice
• 2 medium onions, cut into a 1/2 inch dice
• 4 celery stalks, cut into a 1/2 inch dice
• 1 cup canned cherry tomatoes (about half the 14oz can) or 1 cup crushed tomatoes, tomato purée or petite diced tomatoes
• 1 tablespoon salt
• 2 tablespoons extra virgin olive oil
• 2 19 oz cans cannellini beans, drained and rinsed
• 1 pound packaged gnocchi
• 5 ounces baby spinach
• Click here to view/print Rossella’s complete Chicken and Gnocchi Soup recipe.

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