Name: Gnocchi Vegetable Soup with Pesto and Parmesan Recipe
Prep time: 20 min
Cook time: 35 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1¼ cups yellow onion; 1 cup carrots; 1 cup celery; 1 tbsp garlic; 6 cups low sodium chicken broth; 29 oz tomatoes; 1½ cups Italian green bean; ½ tsp thyme; salt and freshly ground black pepper; 1½ cups zucchini; 16 oz potato gnocchi; 3 cups fresh spinach; ¾ cup parmesan cheese; For Pesto:; 1⅓ cups fresh basil leaves; 3 tbsp parmesan cheese; ¾ tsp garlic; ¼ cup olive oil extra virgin

gnocchi-vegetable-soup-with-pesto-and-parmesan-recipe

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.

Preparation: 20 minutes

Cooking: 35 minutes

Total: 55 minutes

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

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 for about 12 to 15 minutes until veggies are almost fully tender.
Stir in gnocchi, cover and simmer for about 4 minutes until gnocchi are tender. Stir in spinach and let wilt for about 1 minute.
Serve warm with parmesan and pesto over each serving.