I love it when a recipe takes less than half an hour to come together and tastes like I’ve been cooking all day. This Gnocchi Minestrone is one of those and my new favorite one-pot weeknight dinner. Its the ultimate comfort food—a warm, hearty bowl of vegetable soup, with soft, pillowy bites of gnocchi. So cozy. Also, if there’s any leftovers (doubtful) the gnocchi won’t swell and get all mushy like any other pasta, making it a great make-ahead option. I used store bought to make things super simple, but if you want to make your own, go for it!
- 1 small onion, chopped
- 3 medium carrots, peeled and chopped
- 3 ribs of celery, chopped
- 2 garlic cloves, thinly sliced
- 2 tbsp olive oil
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can crushed tomatoes
- 2 tsp granulated sugar
- 4 cups vegetable broth
- 2 tsp oregano
- 1 tsp thyme
- 3/4 tsp salt + more to taste
- 1 16 oz package gnocchi
- Fresh chopped parsley and freshly ground black pepper for serving
- Heat olive oil in a large pot until shimmering, add in onion and a large pinch of salt, sauté until translucent— about 5 minutes. Add in carrots, celery and garlic, cook for 3-4 more minutes.
- Add in sugar, thyme, oregano, crushed tomatoes, beans and broth. Bring to a boil then cover and simmer for 10 minutes or until vegetables are soft but not mushy. Add salt plus more to taste.
- Bring back up to a rolling boil and add gnocchi, cooking according to package instructions. (homemade will cook in 1-2 minutes. Stir in parsley and divide among bowls.