MINESTRONE WITH GNOCCHI

Minestrone with Gnocchi image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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