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Sweet Gnocchi Minestrone


  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 1x

Description

The best minestrone just got better with the addition of whole grain sweet potato gnocchi.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Nutrition

  • Serving Size: 1 cup