Gnocchi Vegetable Soup with Pesto and Parmesan

A hearty minestrone style soup with an upgrade of gnocchi and homemade pesto, in other words it's perfectly delicious! Just what you need on a cold winter day - or even a warm summer day when you have an abundance of fresh summer produce to use up.

👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
food processor

📝 Preparation Steps

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.

olive oil2 Tbsp(packed) fresh spinach, (roughly chopped)3 cupscup olive oil (extra-virgin or regular)1/4diced celery (about 3 medium)1 cupminced garlic1 Tbsptsp minced garlic (1 small)3/4

Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.

diced tomatoes2 (14.5 oz) cans(packed) fresh spinach, (roughly chopped)3 cups

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.

minced garlic1 Tbsp(packed) fresh spinach, (roughly chopped)3 cupstsp minced garlic (1 small)3/4olive oil2 Tbspcup olive oil (extra-virgin or regular)1/4

Recipe source: Cooking Classy

Nutrition Facts

calories

413 kcal

fat Content

20 g

serving Size

1 serving

fiber Content

6 g

sugar Content

8 g

sodium Content

817 mg

protein Content

13 g

cholesterol Content

10 mg

carbohydrate Content

46 g

saturated Fat Content

5 g

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