Description
A comforting and hearty gnocchi vegetable soup packed with flavor and nutrients.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 3 stalks celery (chopped)
- 2 carrots (peeled and chopped)
- 1 small to medium onion (chopped)
- to taste salt and pepper
- 2 cloves garlic (minced)
- dash of red pepper flakes
- 3 cups chicken or vegetable stock
- 3 cups water
- 1 (15 oz) can diced tomatoes (undrained)
- 1 sprig fresh rosemary
- 1 small parmesan rind (optional)
- 2 cups chopped kale
- 1 (16 oz) package gnocchi
- 1/3 cup grated parmesan cheese
Instructions
- Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the celery, carrots and onion. Season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
- Add the garlic and red pepper flakes and cook for another minute.
- Add the chicken or vegetable stock plus the water. Add the tomatoes, rosemary, and parmesan rind, if using. Season with a little more salt and pepper. Bring the mixture to a simmer.
- Add the kale and reduce the heat to medium, cooking until the vegetables are very tender, about 15 minutes.
- Add in the gnocchi and cook until tender, another 3 to 5 minutes.
- Remove the rosemary sprig and parmesan rind. Ladle the soup into bowls and top with the Parmesan.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Gnocchi can be substituted with pasta or left out entirely for a lower-carb option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg