Vegetable Gnocchi Soup with Pesto

Ingredients
  • For the soup:
  • 2 tablespoons olive oil
  • 1 small yellow onion, minced
  • 3 medium carrots, diced
  • 3 ribs celery, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 cups fresh green beans, trimmed
  • 1 medium zucchini, halved and sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (16 oz) package potato gnocchi
  • 3 cups fresh spinach, roughly chopped
  • 1 cup parmesan cheese, for serving
  • Kosher salt and freshly ground black pepper
  • For the pesto:
  • 1 1/3 cups fresh basil leaves
  • 3 tablespoons parmesan cheese, finely grated
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
Preparation
  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery and saute until softened, about 7 minutes. Add garlic and cook 2 minutes more.
  2. Add chicken broth, tomatoes, green beans, thyme, oregano, and basil and season with salt and pepper to taste. Bring to a boil over medium-high heat.
  3. Add zucchini and reduce heat to medium-low. Cover and simmer until veggies are almost fully tender, 12 – 15 minutes.
  4. Stir in gnocchi, cover, and simmer until gnocchi are tender, about 4 minutes. Stir in spinach until wilted, just 1 minute.
  5. While the gnocchi simmers, make the pesto:
  6. In a food processor pulse basil, parmesan, garlic, and salt until well finely chopped. With processor running, slowly pour in olive oil until a loose paste has formed.
  7. Serve soup hot with a dollop of pesto and grated parmesan. Enjoy!

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