Vegetable Gnocchi Soup with Pesto

12tomatoes.com

BChaney

subheading: For the soup:

2 tablespoons olive oil

1 small yellow onion, minced

3 medium carrots, diced

3 ribs celery, diced

2 cloves garlic, minced

6 cups low-sodium chicken broth or vegetable broth

2 (14.5 oz) cans diced tomatoes

1 ½ cups fresh green beans, trimmed

1 medium zucchini, halved and sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

1 (16 oz) package potato gnocchi

3 cups fresh spinach, roughly chopped

1 cup parmesan cheese, for serving

Kosher salt and freshly ground black pepper

subheading: For the pesto:

1 ⅓ cups fresh basil leaves

3 tablespoons parmesan cheese, finely grated

3 cloves garlic, minced

¼ cup olive oil

Directions at 12tomatoes.com

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