Minestrone with Gnocchi

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper.

3. 3

   Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

4. 4

   Add the garlic and red pepper flakes; cook 1 minute.

5. 5

   Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot.

6. 6

   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.

7. 7

   Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes.

8. 8

   Discard the rosemary sprig and parmesan rind.

9. 9

   Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.

10. 10

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.