Minestrone Recipe with Gnocchi (2024)

Description

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!

Scale

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 stalks of celery, chopped
• 2 carrots, peeled and chopped
• 1 small to medium onion, chopped
• salt and pepper
• 2 cloves garlic, minced
• dash of red pepper flakes
• 3 cups chicken or vegetable stock
• 3 cups water
• 1 (15 oz) can diced tomatoes, undrained
• 1 sprig of fresh rosemary
• 1 small parmesan rind, optional
• 2 cups chopped kale
• 1 (16 oz) package gnocchi
• 1/3 cup grated parmesan cheese

Instructions

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 red pepper flakes and cook for another minute.
2. 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.
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.

Recipe Notes:

adapted from Food Network Magazine April 2015