MINESTRONE SOUP WITH GNOCCHI
It’s soup weather. Making fresh gnocchi for minestrone soup tonight. Using up all the veggies in fridge for the soup.
Minestrone is essentially a thick Italian vegetable based soup with pasta.
- mushrooms
- onion
- carrots
- baby marrow
- baby spinach leaves
- ½ a bottle of passata tomato sauce
- 2 tomatoes, grated
- 1 oxtail or vegetable stock cube
- 1 cup of pasta shapes or pasta rice or gnocchi
Depending on how much liquid you have, add freshly chopped vegetables to this. I used what I had on hand.
I added the passata tomato sauce, tomatoes oxtail stock cube into the pot.
Simmer until the vegetables are done but not soft and mushy.
Add a cup of pasta shapes or pasta rice and simmer until done.
If using freshly made gnocchi, add right at the end of cooking time as it cooks through within a minute or two.
Serve with crusty bread and butter.
I added the passata tomato sauce, tomatoes oxtail stock cube into the pot.
Simmer until the vegetables are done but not soft and mushy.
Add a cup of pasta shapes or pasta rice and simmer until done.
If using freshly made gnocchi, add right at the end of cooking time as it cooks through within a minute or two.
Serve with crusty bread and butter.
Recipe for the gnocci:
https://yourrecipeblog.com/recipes/elsabies-potato-gnocchi-baked-in-bolognese-sauce/
Recipe and photo: Elsabie Templeton
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