If you’re trying to incorporate more healthy foods into your diet, this recipe for Sweet Gnocchi Minestrone is your answer!
Minestrone itself is a fabulous way to add more vegetable garden goodness into your diet. But with the addition of Whole Wheat Sweet Potato Gnocchi, you’re also adding the health benefits of sweet potato and whole grain wheat into your diet.
This soup includes Garbanzo beans, cannellini beans, green beans, fire roasted tomatoes, zucchini, celery, bell pepper, carrots, onion, kale and whole wheat sweet potato gnocchi. The soup also benefits from the savory and bright flavors of fresh rosemary, thyme, garlic, and Italian parsley.
I feel great when eating this soup because I know it’s healthy for me and I’m providing a healthy meal for my family too. This soup has a very warm and vibrant flavor, helped in part by the gnocchi and the additional flavors it brings to this soup.
Don’t forget to finish this soup off with a dusting of freshly ground pepper, a drizzle of extra virgin olive oil, and a sprinkle of parmesan cheese. I hope you thoroughly enjoy eating this soup!
The best minestrone just got better with the addition of whole grain sweet potato gnocchi.
- 3 Tablespoons olive oil
- 1 onion, minced
- 3 medium carrots, sliced on the bias (diagonally)
- 1 bell pepper, diced
- 2 celery stalks chopped fine
- 1 small zucchini, quartered lengthwise and sliced thin
- 1 1/2 Tablespoons minced garlic
- 1 Tablespoon minced fresh rosemary
- 1 Tablespoon minced fresh thyme
- 6 cups chicken broth
- 1 14.5 oz can of fire roasted diced tomato
- 1 15.5 oz can of chickpeas (garbanzo beans)
- 1 15 oz can cannellini beans
- 1 15 oz can green beans (or two cups fresh beans, cut into 1 inch lengths)
- 3 1/2 Tablespoons chopped fresh flat leaf Italian parsley
- 2 cups Whole Wheat Sweet Potato Gnocchi
- 2 cups chopped fresh kale or spinach
- salt and pepper
- shredded parmesan cheese to garnish
- In a large dutch oven, heat oil on medium high until just smoking. Add in onion, carrot, bell pepper and celery and sprinkle with a pinch of salt. Saute for about 4 minutes, or until the vegetables become soft. Add in the Zucchini and saute for another 3 minutes.
- Clear a spot in the center of the dutch oven and add in the garlic, rosemary and thyme. Stir for about 30 seconds until very fragrant, then stir into the vegetables.
- Add in the broth, tomatoes, chickpeas, cannellini beans, green beans, parsley and one teaspoon salt. Stir to combine. Bring to a boil, then cover and turn the heat to low. Simmer for about 30 minutes.
- Remove the lid and pour in the gnocchi, then add the kale or spinach. Cook for about 5 minutes or until most of the gnocchi are floating at the surface. Remove from heat and season to taste. Sprinkle individual servings with parmesan cheese and serve.
- Category: Soup
- Cuisine: Italian
- Serving Size: 1 cup
Free ebook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!