Gnocchi Vegetable Soup with Pesto and Parmesan
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Cooking Classy · by Jaclyn★ 5.0 (11)

Gnocchi Vegetable Soup with Pesto and Parmesan

NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 28%
CARBS 43G46% OF CAL
5G FIBER0G ADDED10G INTRINSIC28G OTHER10G TOTAL SUGAR
FAT 18G43% OF CAL
4G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty minestrone-style vegetable soup upgraded with gnocchi and homemade basil pesto. This comforting soup uses fresh seasonal produce and is perfect for cold or warm days.

mainitaliansoup
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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tbsp olive oil
  • 1 1/4 cups diced yellow onion ((1 small))
  • 1 cup cup diced carrots ((about 3 medium))
  • 1 cup diced celery ((about 3 medium))
  • 1 Tbsp minced garlic
  • 6 cups low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 cups frozen cut Italian green beans
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups halved and sliced zucchini ((about 1 medium))
  • 1 (16 oz) pkg. potato gnocchi ((mini or regular))
  • 3 cups (packed) fresh spinach, (roughly chopped)
  • 3/4 cup Finely shredded parmesan cheese, (for serving)
  • 1 1/3 cups (packed, 40g) fresh basil leaves
  • 3 Tbsp finely shredded parmesan cheese
  • 3/4 tsp minced garlic ((1 small))
  • 1/4 cup olive oil (extra-virgin or regular)
PREP
20M
SODIUM
1394MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.