How To Make Gnocchi Vegetable Soup with Pesto and Parmesan
Filled with spinach, carrot, celery, tomatoes, and gnocchi, this vegetable soup is a comforting dish that is sure to bring warmth on those cold days.
Serves:
Ingredients
- 2tbspolive oil
- 1¼cupsyellow onion,diced
- 1cupcarrots,diced
- 1cupcelery,diced
- 1tbspgarlic,minced
- 6cupslow sodium chicken broth,or vegetable broth
- 29oztomatoes,(2 cans), diced
- 1½cupsItalian green bean,frozen cut
- ½tspthyme,dried
- salt and freshly ground black pepper
- 1½cupszucchini,halved and sliced
- 16ozpotato gnocchi,(mini or regular)
- 3cupsfresh spinach,packed, roughly chopped
- ¾cupparmesan cheese,finely shredded, for serving
For Pesto:
- 1⅓cupsfresh basil leaves
- 3tbspparmesan cheese,finely shredded
- ¾tspgarlic,minced
- ¼cupolive oil extra virgin,or regular olive oil
Instructions
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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.
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Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.
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Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer for about 12 to 15 minutes until veggies are almost fully tender.
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Stir in gnocchi, cover and simmer for about 4 minutes until gnocchi are tender. Stir in spinach and let wilt for about 1 minute.
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Serve warm with parmesan and pesto over each serving.
Pesto:
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In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.
Nutrition
- Calories: 434.75kcal
- Fat: 22.24g
- Saturated Fat: 6.41g
- Trans Fat: 0.00g
- Monounsaturated Fat: 12.34g
- Polyunsaturated Fat: 2.14g
- Carbohydrates: 42.71g
- Fiber: 6.64g
- Sugar: 8.88g
- Protein: 20.14g
- Cholesterol: 30.42mg
- Sodium: 1488.16mg
- Calcium: 382.04mg
- Potassium: 1226.07mg
- Iron: 3.80mg
- Vitamin A: 382.38µg
- Vitamin C: 47.93mg
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