Minestrone With Gnocchi Recipes

GNOCCHI CHICKEN MINESTRONE

Gnocchi Chicken Minestrone image

The inspiration for this recipe comes from my Italian heritage-my mom was a wonderful soup maker. Using frozen gnocchi saves time and adds extra heartiness to this chunky soup. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 19

Ingredients

1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 each small green, sweet red and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1 cup chopped fresh baby portobello mushrooms
1/3 cup chopped red onion
1/3 cup chopped prosciutto or deli ham
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
3/4 cup canned cannellini beans, rinsed and drained
1/2 cup frozen peas
3 tablespoons tomato paste
1 package (16 ounces) potato gnocchi
1/2 cup shredded Asiago cheese
8 fresh basil leaves, thinly sliced

Steps:

Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside., In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally., Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil.

Nutrition Facts : Calories 324 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 1163mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

CLASSIC MINESTRONE

Classic Minestrone image

This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

Steps:

Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g

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