Minestrone Recipe with Gnocchi (2024)

• ▢ 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

• 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.

adapted from Food Network Magazine April 2015