Minestrone with Gnocchi
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Minestrone with Gnocchi
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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!
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 celery chopped, stalks
- 2 carrot peeled and chopped
- 1 onion chopped, small to medium size
- salt
- black pepper
- 2 cloves garlic minced
- red pepper flakes dash
- 3 cups chicken stock or vegetable stock
- 3 cups water
- 1 (15 oz) can diced tomatoes undrained
- 1 rosemary sprig, fresh
- 1 Parmesan rind optional, small
- 2 cups kale chopped
- 1 (16 oz) package gnocchi
- 1/3 cup Parmesan Cheese grated
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.
- 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.
- Add in the gnocchi and cook until tender, another 3 to 5 minutes. Remove the rosemary sprig and parmesan rind.
- Ladle the soup into bowls and top with the Parmesan.
Notes
- adapted from Food Network Magazine April 2015
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