Hearty Minestrone Soup with Potato Gnocchi

By carvalhohm2

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 ribs celery, thinly sliced
• 4 medium carrots, peeled, halved lengthwise, sliced
• 1/2 teaspoon kosher salt
• 1 (14.5-ounce) can diced tomatoes with juice
• 2 (15.5-ounce) cans kidney beans, rinsed and drained
• 1/2 head savoy or green cabbage, halved, thinly sliced (about 6 cups)
• 6 cups low-sodium chicken broth
• 1 pound store-bought potato gnocchi
• 1 cup chopped fresh flat-leaf parsley
• Grated Parmesan, for serving

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrots and salt and cook, stirring often, until tender, about 10 minutes.

Add tomatoes and cook, stirring, 5 minutes more. Stir in beans, cabbage and broth and bring to a boil. Decrease heat and simmer until cabbage is tender, about 10 minutes.

Add gnocchi and simmer until cooked through and tender, 3 to 4 minutes. Stir in parsley and serve with Parmesan.

Makes 6 to 8 servings