Minestrone with Gnocchi

I thought this soup recipe seemed interesting, it looked like a nice twist on a traditional soup. I liked the thought of adding escarole and gnocchi and it also seemed pretty easy to make. 

-3 tablespoons extra-virgin olive oil, plus more for drizzling
-2 stalks celery, chopped
-2 carrots, chopped
-1 onion, chopped
-Kosher salt and freshly ground pepper
-2 cloves garlic, minced
-1/4 teaspoon red pepper flakes
-1 15 -ounce can diced tomatoes
-1 small sprig rosemary
-1 small head escarole, chopped
-1 16-ounce package gnocchi

Heat the olive oil in a large pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.

Add 6 cups water, the tomatoes, rosemary, and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes. Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig.

Sadly, this soup was just okay. I think the escarole made it a little bitter and the gnocchi was honestly the best part. Overall, I thought it was just a bit bland, despite all of the ingredients which went into it. 


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