Minestrone With Gnocchi Recipes

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CLASSIC MINESTRONE SOUP



Classic Minestrone Soup image

Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It's vegan, too, if you don't top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 21

4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
1/4 cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)

Steps:

  • Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
  • Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
  • Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
  • Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
  • Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
  • Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about 1/4 teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you'd like.

Nutrition Facts : ServingSize 1 bowl (made with potatoes and no Parmesan), Calories 298 calories, Sugar 9.7 g, Sodium 924.2 mg, Fat 10.5 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 10.4 g, Protein 9.8 g, Cholesterol 0 mg

GNOCCHI CHICKEN MINESTRONE



Gnocchi Chicken Minestrone image

The inspiration for this recipe comes from my Italian heritage-my mom was a wonderful soup maker. Using frozen gnocchi saves time and adds extra heartiness to this chunky soup. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 19

1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 each small green, sweet red and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1 cup chopped fresh baby portobello mushrooms
1/3 cup chopped red onion
1/3 cup chopped prosciutto or deli ham
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
3/4 cup canned cannellini beans, rinsed and drained
1/2 cup frozen peas
3 tablespoons tomato paste
1 package (16 ounces) potato gnocchi
1/2 cup shredded Asiago cheese
8 fresh basil leaves, thinly sliced

Steps:

  • Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside., In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil.

Nutrition Facts : Calories 324 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 1163mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

MINESTRONE WITH GNOCCHI



Minestrone with Gnocchi image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 15-ounce can diced tomatoes
1 small sprig rosemary
1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional)
1 small head escarole, chopped
1 16-ounce package gnocchi

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.
  • Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.

Nutrition Facts : Calories 444 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 1202 milligrams, Carbohydrate 62 grams, Fiber 8 grams, Protein 13 grams

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