Potato Gnocchi Minestrone

• 1 cup Pasta Reggio Potato Gnocchi 
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
2. Add the diced carrots, celery, and zucchini. Cook for a few minutes until slightly softened.
3. Pour in the crushed tomatoes and vegetable broth. Stir well.
4. Add the cannellini beans, green beans, dried basil, dried oregano, salt, and pepper. Bring the soup to a simmer.
5. Carefully drop in the potato gnocchi. Cook according to the package instructions (usually about 2-3 minutes).
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese.

Enjoy your comforting Potato Gnocchi Minestrone!