Categorized:
- Healthy
- Main Dish
- Pasta & Italian
- Soups
Tagged:
- basil
- carrots
- celery
- chicken broth
- garlic
- gnocchi
- green beans
- olive oil
- onions
- parmesan
- spinach
- thyme
- tomatoes
- zucchini
Gnocchi Vegetable Soup with Pesto and Parmesan
Ingredients
- 2 Tbsp olive oil
- 1 1/4 cups diced yellow onion (1 small)
- 1 cup cup diced carrots (about 3 medium)
- 1 cup diced celery (about 3 medium)
- 1 Tbsp minced garlic
- 6 cups low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 1 1/2 cups frozen cut Italian green beans
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 1/2 cups halved and sliced zucchini (about 1 medium)
- 1 (16 oz) pkg. potato gnocchi (mini or regular)
- 3 cups (packed) fresh spinach, roughly chopped
- 3/4 cup Finely shredded parmesan cheese, for serving
Pesto
- 1 1/3 cups (packed, 40g) fresh basil leaves
- 3 Tbsp finely shredded parmesan cheese
- 3/4 tsp minced garlic (1 small)
- 1/4 cup olive oil (extra-virgin or regular)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.
- Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.
- Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.
- Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.
- Serve warm with parmesan and pesto over each serving.
For the pesto:
- In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.
- Recipe source: Cooking Classy
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