Parmesan Gnocchi Soup flavored with the rind from Parmesan cheese and loaded with vegetables for a healthy and delicious meal the whole family will love!
Heat oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and cook, while stirring until softened.
Add the garlic and cook for one minute, until aromatic but not browned.
Add the stock, beans, tomatoes, carrots, and Parmesan rind. Simmer until the carrots are tender, about 20 minutes.
Stir in the gnocchi and zucchini. Bring soup to a boil and cook for 2 minutes.
Add the spinach, stir and cook until the spinach is heated through.
Scoop out the Parmesan rind {you may have to hunt for it} ladle soup into bowls and top with grated Parmesan cheese and shreds of fresh basil.
Notes
This Parmesan Gnocchi Soup is great for leftovers, but the gnocchi continues to soften. Store in an airtight container in the refrigerator and use within 3 days.
I would not freeze this soup, the gnocchi may get too mushy.
I did not mix the basil into the soup because I was afraid it would be too overpowering when stored as leftovers. If serving the soup all at once, go ahead and mix it in before serving.
If you do not have Parmesan rinds in your freezer, simply cut the rind off of a new wedge of cheese.
If you cannot find Italian-style diced tomatoes, use regular diced tomatoes and add 1 teaspoon of dried oregano. Adjust as needed to fit your tastes.