Chunky minestrone soup with gnocchi recipe

10 mins to prepare and 32 mins to cook


  • 1 tbsp olive oil

  • 1 red onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 large carrot, peeled and roughly chopped

  • 2 sticks celery, sliced

  • 600ml (1pt) hot vegetable stock, made with 1 stock cube

  • 200ml (7fl oz) red wine

  • 1 x 400g tin chopped tomatoes

  • 1 tbsp dried oregano

  • 75g (3oz) shredded curly kale

  • 1/2 x 400g tin cannellini beans, drained

  • 1 x 400g (13oz) pack gnocchi

  • 15g (1/2oz) basil, chopped (reserving a few leaves to garnish)

  • Parmesan shavings, to serve

  • 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.

    1. Heat the oil in a large saucepan and add the onion, garlic, carrot and celery. Cook, stirring occasionally, for 5 minutes until the onion has softened.
    2. Stir through the vegetablestock, red wine, chopped tomatoes andoregano. Cover and cook for 20 minutes, stirring occasionally.
    3. Stir through the kale and cannellini beans and simmer uncovered for a further 5 minutes. Stir through the gnocchi and choppedbasiland cook for a further 2 minutes. Season to taste.
    4. Divide between 4 bowls and serve topped with shavings of Parmesan and the reserved basil leaves.


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