🍽️ Hearty Italian Vegetable Soup with Gnocchi

Name: Hearty Italian Vegetable Soup with Gnocchi
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Carrots; 1 Shallot; 1 Garlic clove; 2 Stalks Celery; 4 Spring onions; 2 tbsp Olive oil; 750 ml Vegetable broth; 250 canned Tomatoes; 1 Bay leaf; 250 g White beans; Salt; Pepper; 250 g Gnocchi; Pesto

320 kcal · 30 min · 4 servings

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Ingredients

2 Carrots
1 Shallot
1 Garlic clove
2 Stalks Celery
4 Spring onions
2 tbsp Olive oil
750 ml Vegetable broth
250 canned Tomatoes
1 Bay leaf
250 g White beans
Salt
Pepper
250 g Gnocchi
Pesto

Instructions

1. Peel the carrots, the shallot, and the garlic.
2. Finely chop the shallot and the garlic.
3. Slice the carrots into thin rounds.
4. Wash the celery and remove any tough parts.
5. Cut the celery into small chunks.
6. Wash the spring onions and slice them into thin rings.
7. Heat some oil in a large pot.
8. Add the carrots, shallot, celery, and garlic to the hot oil.
9. Sauté the vegetables for 1 to 2 minutes.
10. Deglaze the mixture with the vegetable broth.
11. Add the tomatoes and the bay leaf to the soup.
12. Let the soup simmer on low heat for about 10 minutes.
13. Add the spring onions to the soup.
14. Wash the beans and let them drain well.
15. Add the drained beans to the pot.
16. Simmer the soup for another 10 to 15 minutes until the vegetables are tender.
17. If necessary, add a little more broth.
18. Season the soup to taste with salt and pepper.
19. Add the gnocchi (small dumplings) to the soup.
20. Warm the gnocchi in the hot soup.
21. Ladle the soup onto plates or bowls.
22. Garnish the soup with pesto if desired.
23. Serve the soup immediately while hot.

Nutrition per serving

kcal: 320
Protein: 9 g · Fett/Fat: 5 g · Carbs: 55 g