Minestrone with Crispy Gnocchi

A hearty minestrone soup with a twist - instead of noodles, add pan fried gnocchi!

Serves: 7-8

Prep Time: 15 min

Cooking Time: 40 min

Total:  55 min

Ingredients

2 tbsp. olive oil
1-2 onions, diced
5-6 cloves garlic, minced
1 green chili, minced
3-4 stalks celery, chopped
2 medium carrots, peeled and chopped
1 bell pepper, diced
1 zucchini, diced
1 (24 oz) tin red kidney beans, drained and rinsed
1 (5.5 oz) tin tomato paste
1-2 cups diced tomatoes, fresh or tinned
4 cups water (or more if needed)
1-2 tsp. dried oregano
1-2 tsp. dried basil
salt and pepper
1 cup freshly minced parsley
1 package potato gnocchi
2 tbsp. butter or margarine
grated Parmesan cheese, to garnish (optional)

Directions

1. In a large pot, heat oil over medium heat.  Saute onions and garlic until tender, about 5 minutes, then add celery, carrots, oregano and basil.  Cover and cook vegetables until slightly softened, another 8-10 minutes.  Stir occasionally.
2. Add water, tomato paste, zucchini, chili pieces and red peppers.  Stir, turn heat to low and cover.  Cook for another 15 minutes.
3. In a separate pot, boil gnocchi as directed on package.  Once gnocchi are cooked and drained, melt butter in a skillet.  Add gnocchi, stir to coat with melted butter and cook, stirring frequently until the outside of the gnocchi become lightly browned and crispy.  Set aside.
4. Add kidney beans and diced tomatoes to the pot of soup, stirring well.  Taste and adjust seasoning if necessary.  Cook for another 5-10 minutes.
5. Add parsley just before serving.
6. Serve hot soup with about 7-8 gnocchi and Parmesan cheese garnishing the top.

Adapted from Mollie Katzen's Soups (2009, p.13).