Gnocchi Vegetable Soup with Pesto and Parmesan Recipe
Recipe By Cooking Classy
A hearty minestrone style soup with an upgrade of gnocchi and homemade pesto, in other words it's perfectly delicious just what you need on a cold winter day-or even a warm summer day when you have an abundance of fresh summer produce to use up.
Ingredients For Gnocchi Vegetable Soup with Pesto and Parmesan Recipe
2 tablespoon Olive oil
1.25 cup Diced yellow onion
1 cup Cup diced carrots
1 cup Diced celery
1 tablespoon Minced garlic
6 cup Low sodium chicken broth or vegetable broth
2 can Diced tomatoes
1.5 cup Frozen cut italian green beans
0.5 teaspoon Dried thyme
Salt and freshly ground black pepper
1.5 cup Halved and sliced zucchini
1 Pkg. potato gnocchi
3 cup Fresh spinach, roughly chopped
0.75 cup Finely shredded parmesan cheese, for serving
1.33 cup Fresh basil leaves
3 tablespoon Finely shredded parmesan cheese
0.75 teaspoon Minced garlic
0.25 cup Olive oil
Nutrition value
533
calories per serving
24 g Fat49 g Protein26 g Carbs8 g FiberOther
Current Totals
24 g Fat
49 g Protein
26 g Carbs
8 g Fiber
MacroNutrients
Carbs
26 g
Protein
49 g
Fiber
8 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
396 mg
Iron
7 mg
Vitamin A
4437 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
0 mg
Vitamin B9
187 mcg
Vitamin B12
0 mcg
Vitamin C
53 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
165 mg
Manganese
2 mg
Phosphorus
468 mg
Selenium
44 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
