A hearty minestrone style soup with an upgrade of gnocchi and homemade pesto, in other words it's perfectly delicious! Just what you need on a cold winter day - or even a warm summer day when you have an abundance of fresh summer produce to use up.
Ready in: 55minutes
1 1/4cupsdiced yellow onion(1 small)
1 cupcupdiced carrots(about 3 medium)
1cupdiced celery(about 3 medium)
6cupslow-sodium chicken broth or vegetable broth
2 (14.5 oz) cansdiced tomatoes
1 1/2cupsfrozen cut Italian green beans
Salt and freshly ground black pepper
1 1/2cups halved and sliced zucchini(about 1 medium)
1 (16 oz) pkg. potato gnocchi(mini or regular)
3cups (packed)fresh spinach, roughly chopped
3/4cupFinely shredded parmesan cheese, for serving
1 1/3cups (packed, 40g)fresh basil leaves
3Tbspfinely shredded parmesan cheese
3/4tspminced garlic(1 small)
1/4cup olive oil (extra-virgin or regular)
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.