healthy italian pesto gnocchi soup
Warming weeknight soup with pantry staple ingredients and a hearty splash of pesto for rich Italian flavor.
Ingredients
- 1/2 yellow onion, diced
- 3 carrots, diced
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh sage, chopped
- pinch red pepper flakes
- 6 cups vegetable broth, or water
- 1/2 cup pesto, homemade or store bought
- 2 parmesan rinds
- 1 package gnocchi
- 1 can cannellini beans
- 2 cups kale, shredded
- 1 cup shredded fontina cheese, to top
Instructions
- Heat 1 tablespoon olive oil in a sauce pot or Dutch oven over medium heat. Saute the onion and carrot until softened and fragrant, about 4-5 minutes. Stir in the garlic, oregano, sage, and red pepper flakes for an additional minute.
- Pour in the broth, pesto, parmesan rinds, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove the parmesan rinds. Drop in the gnocchi and cook according to package directions. Lower the heat and stir in the cannellini beans and kale until warmed through and the kale wilts.
- Scoop the soup into bowls and top with grated fontina.
Notes
*If you plan to have leftovers: Cook the gnocchi in a separate pot of salted water. Store in the fridge in a separate container. Over time, the gnocchi will absorb the liquid in the soup and render it much thicker.
*To make vegan: Use a vegan pesto and omit the parmesan rind and cheese at the end.