Ingredients:
3 tablespoons extra-virgin olive oil
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
6 cups broth (I used 4 cups low-sodium chicken broth and 2 cups veggie broth. Original recipe called for water, not broth.)
1 15 -ounce can diced tomatoes
1 small sprig rosemary
1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional)
2 cups spinach or kale, chopped (original recipe called for one head of escarole, chopped)
1 16 -ounce package gnocchi (9 oz. package of tortellini would be great too!)
(I added 1 small rotisserie chicken.)
Directions:
Heat the olive oil in a large pot or Dutch oven 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 broth (or water), the tomatoes, rosemary, and parmesan rind. If using water and not broth, add 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 spinach (or whichever green you use) and cook until wilted, about 3 minutes; season with salt and pepper, to taste. Stir in the gnocchi (or tortellini) and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. If using, add chopped rotisserie chicken. Ladle the soup into bowls; top with the grated parmesan.
*Adapted from Food Network Magazine, April 2015