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.
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.
In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.
- 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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