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Gnocchi Vegetable Soup with Pesto and Parmesan

Gnocchi Vegetable Soup with Pesto and Parmesan
  • Meal


  • Cusine



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


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


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.