Gnocchi Vegetable Soup with Pesto and Parmesan
User Reviews
5
Gnocchi Vegetable Soup with Pesto and Parmesan
Description
This soup features yellow onion, carrot, celery, and garlic sautéed in olive oil as its aromatic base. Chicken broth and diced tomatoes provide a flavorful savory liquid, complemented by green beans, thyme, and zucchini for vegetable variety and texture. The gnocchi cooks directly in the simmering soup, becoming tender in about four minutes before fresh spinach is added to wilt gently.
The dish is served with shredded Parmesan cheese and a homemade basil pesto combining basil leaves, Parmesan, garlic, and olive oil pureed to a fresh herb sauce. This garnish adds depth and a fresh, bright note to the rich vegetable broth.
The soup is satisfying and colorful, combining tender vegetables and gnocchi in a broth enlivened by herbal pesto and cheese. It suits a light meal or starter with comforting warmth and balanced flavors.
Ingredients
- 2 Tbsp olive oil
- 1 1/4 cups yellow onion 1 small, diced
- 1 cup cup carrot about 3 medium, diced
- 1 cup celery about 3 medium, diced
- 1 Tbsp garlic minced
- 6 cups chicken broth low-sodium or vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 1 1/2 cups green beans frozen, cut, Italian variety
- 1/2 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups zucchini about 1 medium, halved and sliced
- 1 (16 oz) pkg. potato gnocchi (mini or regular)
- 3 cups (packed) fresh spinach, roughly chopped
- 3/4 cup Parmesan Cheese for serving, finely shredded
Pesto
- 1 1/3 cups (packed, 40g) basil fresh leaves
- 3 Tbsp Parmesan Cheese finely shredded
- 3/4 tsp garlic 1 small, minced
- 1/4 cup olive oil extra-virgin or regular
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 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.
For the pesto:
- In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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