Chunky minestrone soup with gnocchi recipe
Tuck into a warm bowl of minestrone soup as the nights get cooler. Loaded with veggies, cannellini beans, pillowy gnocchi and a hearty glug of red wine, it is the perfect comfort food to rustle up midweek.
See method- Serves 4
- 10 mins to prepare and 32 mins to cook
- 273 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 large carrot, peeled and roughly chopped
- 2 sticks celery, sliced
- 600ml hot vegetable stock, made with 1 stock cube
- 200ml red wine
- 400g tin chopped tomatoes
- 1 tbsp dried oregano
- 75g shredded curly kale
- 200g cannellini beans, drained
- 400g pack gnocchi
- 15g basil, chopped (reserving a few leaves to garnish)
- Parmesan shavings, to serve
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Shop ingredientsEach serving contains
- Energy
- 1155kJ 273.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 2.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 41.8gProtein 7.5gFibre 7.3g
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- Heat the oil in a large saucepan and add the onion, garlic, carrot and celery. Cook, stirring occasionally, for 5 mins until the onion has softened.
- Stir through the vegetable stock, red wine, chopped tomatoes and oregano. Cover and cook for 20 mins, stirring occasionally.
- Stir through the kale and cannellini beans and simmer uncovered for a further 5 mins. Stir through the gnocchi and chopped basil and cook for a further 2 mins. Season to taste.
- Divide between 4 bowls and serve topped with shavings of Parmesan and the reserved basil leaves.
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