Minestrone with Gnocchi
This Minestrone with Gnocchi has an addition of gnocchi for a heartier, comforting soup recipe. This easy vegetable soup is perfect for any cool night!
Servings 4 servings
Calories
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 stalks of celery chopped
- 2 carrots peeled and chopped
- 1 small to medium onion chopped
- salt and pepper
- 2 cloves garlic minced
- dash of red pepper flakes
- 3 cups chicken or vegetable stock
- 3 cups water
- 1 (15 oz) can diced tomatoes undrained
- 1 sprig of fresh rosemary
- 1 small parmesan rind optional
- 2 cups chopped kale
- 1 (16 oz) package gnocchi
- 1/3 cup grated parmesan cheese
Instructions
- Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the celery, carrots and onion. Season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes and cook for another minute.3 tablespoons extra-virgin olive oil, 3 stalks of celery, 2 carrots, 1 small to medium onion, salt and pepper, 2 cloves garlic, dash of red pepper flakes
- Add the chicken or vegetable stock plus the water. Add the tomatoes, rosemary, and parmesan rind, if using. Season with a little more salt and pepper. Bring the mixture to a simmer, then add the kale and reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.3 cups chicken or vegetable stock, 3 cups water, 1 (15 oz) can diced tomatoes, 1 sprig of fresh rosemary, 1 small parmesan rind, 2 cups chopped kale
- Add in the gnocchi and cook until tender, another 3 to 5 minutes. Remove the rosemary sprig and parmesan rind.1 (16 oz) package gnocchi
- Ladle the soup into bowls and top with the Parmesan.1/3 cup grated parmesan cheese
Notes
adapted from Food Network Magazine April 2015