Minestrone & Gnocchi Soup
Minestrone & Gnocchi Soup
This gluten-free twist on the original minestrone soup is sure to have you going back for a second serve. The tasty gnocchi gives the soup its heartiness, turning it into the perfect comfort food
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, cut into 1.5cm pieces
- 1 zucchini, cut into 1.5cm pieces
- 680g passata
- 2 tbsp tomato paste
- 3 cups vegetable stock
- 2 cups cold water
- 1 tin butter beans, drained
- 150g green beans, sliced in 2cm pieces
- ¼ cup chopped parsley
- 3 medium-sized floury potatoes
- Handful of chives, snipped
- 3 tbs finely grated parmesan, extra for serving
- ½ cup gluten-free flour
- Salt & pepper
Method
- Heat olive oil in a large, heavy-based pot.
- Sauté off the onion, garlic and celery until soft.
- Add the carrots, zucchini, passata, tomato paste, stock and water. Stir and cook for 25 mins.
- Add the butter beans and green beans, combine and continue to cook for a further 10 mins.
- Add parsley and season with salt and pepper.
- While the soup is cooking, bring a steamer pot to the simmer.
- Add the peeled potatoes and cook for 20 mins until cooked through.
- Mash the potatoes and, while hot, add the chives, parmesan and flour. Mix until it combines. If the mix is sticky, add extra flour if needed.
- Roll the dough into oblong shapes and cut into 2cm pieces.
- Once the soup has cooked but is still simmering, add in the gnocchi and gently push the pieces under the liquid. Cook for a further 5 mins.
- Spoon into warm bowls and garnish with extra parmesan and chopped parsley.
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