Minestrone Recipe with Gnocchi

• Vegetarian

• Produce

  • 2 Carrots
  • 3 stalks Celery
  • 2 cloves Garlic
  • 2 cups Kale
  • 1 Onion, small to medium
  • 1 sprig Rosemary, Fresh
  • 1 (15 oz can Tomatoes

• Canned Goods

  • 3 cups Chicken or vegetable stock

• Pasta & Grains

  • 1 (16 oz package Gnocchi

• Baking & Spices

  • 1 dash Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan, small rind
  • 1/3 cup Parmesan cheese, grated

• Liquids

  • 3 cups Water

Found on tasteandtellblog.com

Description

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
• ⅓ cup grated parmesan cheese

Directions

• 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.