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Minestrone with Gnocchi
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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!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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. Add in the gnocchi and cook until tender, another 3 to 5 minutes. Remove the rosemary sprig and parmesan rind.
  4. Ladle the soup into bowls and top with the Parmesan.

Notes

  • adapted from Food Network Magazine April 2015