Gnocchi Vegetable Soup

Ciabatta Bread with Olive Oil and Balsamic Vinegar

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  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 (48-oz) carton vegetable broth
  • 2 (14.5-oz) cans diced tomatoes with Italian seasoning
  • 1 (16-oz) pkg potato gnocchi
  • 1 zucchini, cut into half-moons (optional)
  • 1 (12-oz) pkg frozen chopped spinach
  • ⅓ cup pesto


  1. Cook onion, carrots, celery, and garlic in hot oil in a large Dutch oven over medium-high heat 4 to 5 minutes or until vegetables are tender.
  2. Add broth and tomatoes; bring to a boil, reduce heat, and simmer 10 minutes. Add gnocchi and, if desired, zucchini; simmer 8 minutes or until gnocchi is soft. Stir in spinach; cook 2 minutes or until thoroughly heated. Stir in pesto, and season with salt and pepper to taste.

Side Dish Ingredients

  • ½ (12-oz) loaf ciabatta bread, warmed
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • ½ tsp Italian seasoning

Side Dish Instructions

  1. Slice bread. Whisk together oil, vinegar, seasoning, and desired amounts of salt and pepper in a shallow dish. Serve oil mixture with bread for dipping.

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