Ingredients
2tbspolive oil
1¼cupsyellow onion,diced
1cupcarrots,diced
1cupcelery,diced
1tbspgarlic,minced
6cupslow sodium chicken broth,or vegetable broth
29oztomatoes,(2 cans), diced
1½cupsItalian green bean,frozen cut
½tspthyme,dried
salt and freshly ground black pepper
1½cupszucchini,halved and sliced
16ozpotato gnocchi,(mini or regular)
3cupsfresh spinach,packed, roughly chopped
¾cupparmesan cheese,finely shredded, for serving
1⅓cupsfresh basil leaves
3tbspparmesan cheese,finely shredded
¾tspgarlic,minced
¼cupolive oil extra virgin,or regular olive oil
Preparation
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.
Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.
Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer for about 12 to 15 minutes until veggies are almost fully tender.
Stir in gnocchi, cover and simmer for about 4 minutes until gnocchi are tender. Stir in spinach and let wilt for about 1 minute.
Serve warm with parmesan and pesto over each serving.
In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.
