Step 1

Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery and saute until softened, about 7 minutes. Add garlic and cook 2 minutes more.

Step 2

Add chicken broth, tomatoes, green beans, thyme, oregano, and basil and season with salt and pepper to taste. Bring to a boil over medium-high heat.

Step 3

Add zucchini and reduce heat to medium-low. Cover and simmer until veggies are almost fully tender, 12 - 15 minutes.

Step 4

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

Step 5

While the gnocchi simmers, make the pesto:

Step 6

In a food processor pulse basil, parmesan, garlic, and salt until well finely chopped. With processor running, slowly pour in olive oil until a loose paste has formed.

Step 7

Serve soup hot with a dollop of pesto and grated parmesan. Enjoy!