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Chunky minestrone soup with gnocchi recipe
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84 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
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
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Energy
1155kj
273kcal
14%
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Fat
4g
6%
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Saturates
1g
5%
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Sugars
8g
9%
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Salt
2.6g
43%
of the reference intake
Carbohydrate 41.8g
Protein 7.5g
Fibre 7.3g
Method
- 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.
- Stir through the vegetable stock, red wine, chopped tomatoes and oregano. Cover and cook for 20 mins, stirring occasionally.
- 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.
- Divide between 4 bowls and serve topped with shavings of Parmesan and the reserved basil leaves.
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