Recipe: Hearty Minestrone Soup with Potato Gnocchi (using cabbage)

HEARTY MINESTRONE SOUP WITH POTATO GNOCCHI

2 tablespoons olive oil
1 medium yellow onion, chopped
4 ribs celery, thinly sliced
4 medium carrots, peeled, halved lengthwise, and sliced
1/2 teaspoon kosher salt
1 (14.5 ounce) can diced tomatoes with juice
1 (15.5 ounce) can kidney beans, rinsed and drained
1/2 head Savoy or green cabbage, halved and thinly sliced (about 6 cups)
6 cups low-sodium chicken broth
1 pound gnocchi (packaged or homemade)
1 cup fresh flat-leaf parsley, chopped
Grated parmesan cheese, for serving

Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, carrots and salt and cook, stirring often, until tender, about 10 minutes (decrease the heat, as necessary, to prevent scorching).

Add the tomatoes and cook, stirring, for 5 minutes more.

Stir in the beans, cabbage and broth and bring to a boil. Decrease the heat and simmer until the cabbage is tender, about 10 minutes.

Add gnocchi and simmer until they are cooked through and tender, 3 to 4 minutes.

Stir in parsley, Serve with parmesan.

Makes 6-8 servings
Source: The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg