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Chunky minestrone soup with gnocchi recipe

Chunky minestrone soup with gnocchi recipe

83 ratings

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
  • Vegetarian

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1155kj
    273kcal     14%

  • Fat

    4g 6%

  • Saturates

    1g 5%

  • Sugars

    8g 9%

  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 41.8g Protein 7.5g Fibre 7.3g

Method

  1. 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.
  2. Stir through the vegetable stock, red wine, chopped tomatoes and oregano. Cover and cook for 20 mins, stirring occasionally.
  3. 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.
  4. Divide between 4 bowls and serve topped with shavings of Parmesan and the reserved basil leaves.

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