Gnocchi Vegetable Soup with Pesto and Parmesan

Step 1

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.

Step 2

Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.

Step 3

Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.

Step 4

Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.

Step 5

Serve warm with parmesan and pesto over each serving.

Step 6

In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.

Step 7

Recipe source: Cooking Classy