Picture this: a chilly evening where comfort is more than a desire; it’s an absolute necessity. Enter creamy pesto gnocchi vegetable soup—a concoction that waltzes between the earthy embrace of vegetables and the luxurious hug of a pesto-laden cream. I swear, even my pickiest eater, who once declared war on anything green, can’t resist its allure.
Steps
- Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for about 7 minutes, then add garlic and continue to cook for another 2 minutes.
- Pour in chicken broth, tomatoes, and green beans, and season with thyme, salt, and pepper. Increase the heat to medium-high and bring the mixture to a boil.
- Add zucchini, lower the heat to medium-low, cover the pot, and let it simmer until the vegetables are nearly tender, roughly 12 to 15 minutes.
- Stir in the gnocchi, cover, and let it simmer until the gnocchi are soft, approximately 4 minutes. Add spinach and allow it to wilt for about 1 minute.
- While the soup is cooking, prepare the pesto by pulsing basil, parmesan, and garlic in a food processor. Gradually add olive oil while the processor is running until well combined.
- Serve the soup warm, topping each bowl with a spoonful of pesto and a sprinkle of parmesan cheese.
Ingredients
- Olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen Italian green beans
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 zucchini, diced
- 1 package (16 oz) potato gnocchi
- 3 cups fresh spinach
- 1 1/3 cups fresh basil leaves, packed (for pesto)
- 3 tablespoons finely shredded parmesan cheese (for pesto)
- 3/4 teaspoon minced garlic (for pesto)
- 1/4 cup olive oil, extra-virgin or regular (for pesto)
- Additional parmesan cheese, for serving
Nutritional Values
Calories 2478 | Calories from Fat 1080 | Fat 120g | Saturated Fat 30g | Cholesterol 60mg | Sodium 4902mg | Potassium 5538mg | Carbohydrates 276g | Fiber 36g | Sugar 48g | Protein 78g | Vitamin A 44130IU | Vitamin C 202.2mg | Calcium 1914mg | Iron 37.2mg
FAQ
- Can I use store-bought pesto instead of making it from scratch?
- Yes, you can substitute homemade pesto with store-bought pesto if you’re short on time. Just remember that the flavor might vary slightly depending on the brand you choose.
- Is there a vegetarian alternative for the chicken broth?
- Absolutely, you can use vegetable broth instead of chicken broth to keep the soup vegetarian-friendly without sacrificing taste.
- Can I freeze the Gnocchi Vegetable Soup?
- While you can freeze this soup, it’s best to do so before adding the gnocchi. Gnocchi can become mushy when thawed. Just prepare the soup base, freeze it, and add fresh gnocchi when you’re ready to serve.
- What other vegetables can I add to this soup?
- Feel free to get creative with your vegetable choices. You can add bell peppers, peas, or even corn to enhance the flavor and texture of the soup.
- How can I make the soup spicier?
- To add a bit of heat, consider incorporating a pinch of red pepper flakes or a dash of cayenne pepper while cooking. Adjust the amount to suit your spice preference.
Tips
- To ensure the vegetables are evenly cooked and flavorful, sauté the onion, carrots, and celery thoroughly for about 7 minutes before adding the garlic for an additional 2 minutes. This step enhances the overall taste of the soup.
- When cooking the soup, bring the broth and vegetables to a boil before adding the zucchini. Reduce the heat to a gentle simmer to allow the flavors to meld and the vegetables to become tender, typically in 12 to 15 minutes.
- For a fresh, vibrant pesto, pulse basil, parmesan, garlic, and a pinch of salt in a food processor until finely minced, then slowly add olive oil while processing. This homemade pesto will elevate the soup with its rich, aromatic flavor.
- If serving to picky eaters or children wary of “green stuff,” incorporate the spinach subtly by letting it wilt in the hot soup for just a minute before serving, ensuring it’s tender and blends well with the other ingredients.
Equipment
- Food Processor – For preparing the pesto by pulsing basil, parmesan, garlic, and olive oil.
- Large Pot – For cooking the soup, especially if you don’t have one large enough to accommodate all the ingredients.
