Gnocchi Vegetable Soup with Pesto and Parmesan
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Category
Soup
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Cusine
Italian
What do you need?
How to make?
Ingredients
2 Tbsp olive oil
1 1/4 cups diced yellow onion
1 cup cup diced carrots
1 cup diced celery
1 Tbsp minced garlic
6 cups low-sodium chicken broth or vegetable broth
2 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
1
3 cups
3/4 cup Finely shredded parmesan cheese
1 1/3 cups fresh basil leaves
3 Tbsp finely shredded parmesan cheese
3/4 tsp minced garlic
1/4 cup olive oil
Directions
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.