Italian Vegetable Soup with Gnocchi

Ingredients

• 2 carrots
• 1 Shallot
• 1 Garlic clove
• 2 stalks celery
• 4 Spring Onions
• 2 tbsp olive oil
• 750 ml vegetable broth
• 250 diced tomatoes (canned)
• 1 bay leaf
• 250 g white beans (canned)
• Salt
• pepper (ground)
• 250 g gnocchi (pre-made)
• pesto (optional)

Instructions

1. 1.

   Peel the carrots, shallot, and garlic; finely chop the shallot and garlic and slice the carrots. Wash, trim, and cut the celery into pieces. Wash, trim, and slice the spring onions into rings.

2. 2.

   Sauté the carrots, shallot, celery, and garlic in hot oil for 1-2 minutes. Deglaze with broth, add tomatoes and bay leaf, and simmer gently for about 10 minutes.

3. 3.

   Add the spring onions and rinsed, drained beans to the soup. Simmer for another 10-15 minutes. Add more broth if needed and season with salt and pepper to taste.

4. 4.

   Add the gnocchi to the soup and warm through. Ladle the soup into bowls and serve garnished with pesto if desired.