This soup is super simple and made in the slow cooker! Could easily be done on the stove top or instant pot well as well. I haven’t made it that way so don’t have exact times for you! I mixed it up a bit by using kale instead of spinach and gnocchi instead of pasta!
Minestrone Soup with Gnocchi
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh kale (can sub for spinach)
17.5 oz uncooked gnocchi
Heat oil in a large nonstick skillet over medium heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Transfer to the crock pot along with the broth, tomatoes, beans, salt and pepper. Add the rosemary, basil, bay leaves, and parsley, cover and cook on low for 6 to 8 hours.
Thirty minutes before the soup is done cooking, add zucchini, gnocchi, and kale. Cover and cook for the remaining time. Remove bay leaves and rosemary sprig before serving. Season if desired.