This vegetable minestrone recipe has an addition of gnocchi for a heartier, comforting soup recipe. This Minestrone Recipe with Gnocchi is perfect for any cool night!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
3tablespoonsextra-virgin olive oil
3stalks of celerychopped
2carrotspeeled and chopped
1small to medium onionchopped
salt and pepper
2clovesgarlicminced
dash of red pepper flakes
3cupschicken or vegetable stock
3cupswater
115 oz can diced tomatoes, undrained
1sprig of fresh rosemary
1small parmesan rindoptional
2cupschopped kale
116 oz package gnocchi
1/3cupgrated 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 red pepper flakes and cook for another minute.
Add the chicken or vegetable stock plus 3 cups of 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.