Soup, Chili & Stew
Parmesan Gnocchi Soup
Psst... Ever tossed a Parmesan rind into your soup? The rind will soften as the soup simmers and the flavors of the cheese will disperse throughout the soup. Just remember to remove the rind before serving.
Servings and Ingredients
|1 tbsp. Hy-Vee Select olive oil|
|1 large onion, chopped|
|1 clove(s) garlic, minced|
|6 c. Hy-Vee 33%-less-sodium chicken broth|
|1 (15 oz) can Hy-Vee kidney beans, rinsed and drained|
|1 (14.5 oz) can Hy-Vee Italian-style diced tomatoes, undrained|
|2 medium carrots, peeled and thinly sliced|
|Rind of Parmesan cheese|
|3 c. prepared potato gnocchi|
|1 medium zucchini, quartered and thinly sliced|
|1 c. baby spinach leaves|
|Freshly grated Parmesan cheese|
- In a large stockpot, heat oil over medium-high heat. Cook and stir onion and garlic in hot oil until softened.
- Add broth, beans, undrained tomatoes, carrots and Parmesan rind to stockpot. Simmer about 20 minutes or until carrots are tender.
- Stir in gnocchi and zucchini. Bring mixture to boiling; continue cooking for 2 minutes. Add spinach and heat through.
- Remove Parmesan rind and top each serving with grated Parmesan cheese.
260 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 1240mg
- Total Carbohydrates: 49g
- Protein: 9g
Vitamin A 90%
Vitamin C 30%
Hy-Vee Seasons Spring 2015.