Creamy Tomato Minestrone Soup with Gnocchi
A cozy, hearty minestrone filled with tender vegetables, white beans, kidney beans, and potato gnocchi in a creamy tomato broth, finished with Parmesan and a splash of balsamic vinegar.
Ingredients
- 1 medium yellow onion finely diced
- 4 large carrots thinly sliced
- 1 leek white and light green parts only, thinly sliced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian seasoning
- 3 tablespoons finely chopped fresh herbs oregano, rosemary, thyme, optional
- 1 28oz crushed tomatoes
- 6 cups unsalted or low-sodium chicken stock plus more as needed
- 2 teaspoons salt
- 1 cup green beans thinly sliced on a bias
- 2 cups finely chopped cabbage or 3 cups sturdy greens like kale or chard
- 1 14oz package potato gnocchi
- 1 15oz can dark red kidney beans drained and rinsed
- 1 15oz can white beans of choice (navy, cannellini, black eyed peas) drained and rinsed
- 1 cup Rao's marinara sauce
- 1/3 cup heavy cream
- 3/4 cup finely grated Parmesan cheese
- 1 tablespoon balsamic vinegar
Instructions
- Drizzle olive oil in a large Dutch oven or soup pot over medium heat, then cook the onion, carrots, and leek for 5 to 7 minutes, until softened.
- Stir in the garlic, tomato paste, Italian seasoning, and fresh herbs, and cook for 1 to 2 minutes, until fragrant.
- Add the crushed tomatoes and chicken stock, along with the salt, green beans, and cabbage, and simmer gently for 5 to 10 minutes.
- Stir in the gnocchi, kidney beans, and white beans, and simmer following the gnocchi package directions, until tender.
- Turn the heat low and stir in the marinara, heavy cream, and Parmesan until the cheese melts, then stir in the balsamic vinegar.
- Taste, adjust the salt, and add more stock for the consistency you like. Serve warm with extra Parmesan.
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