Slow Cooker Gnocchi Minestrone Soup
Hearty Slow Cooker Gnocchi Minestrone Soup. A delicious comfort food meal for the winter months, packed with vegetables!
Ingredients
Scale
- 4 cups chicken or vegetable stock
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup pesto
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup onion, diced
- 3 cloves of garlic, minced
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) white cannellini beans, drained and rinsed
- 1 large green zucchini, diced
- 1 cup green beans, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 3 cups baby spinach
- 16oz gnocchi, cooked as directed, remains separate
- fresh parsley and/or freshly shaved parmesan cheese for garnish
Instructions
- Add stock, diced tomatoes, tomato paste, pesto, carrots, celery, onions, garlic, zucchini, green beans, all spices, salt, pepper and bay leaves to a large slow cooker. Stir together
- Cook on low heat 6-8 hours or high for 4 hours
- Add in the beans and cook for another 15-20 minutes
- Stir in spinach and cook for another 3-5 minutes until heated through and spinach fully wilts
- Remove bay leaves. Taste and see if you’d like to add more salt (I usually add a bit more!)
- Add gnocchi to each bowl with soup just before serving.* Top with garnishes of choice, and delicious alongside a big slice of sourdough!
Notes
* gnocchi will get soggy if you leave it in the soup, so add it to each bowl as served
Find it online: https://hungry-blonde.com/slow-cooker-gnocchi-minestrone/
