Ingredients

  • 1 leek (roughly chopped)
  • 2 stalks celery (chopped)
  • 12 1/4 ounces winter squash (chopped)
  • 3 tablespoons olive oil
  • 5 cups vegetable stock
  • 3 zucchini (sliced)
  • 1/4 savoy cabbage (shredded)
  • 6 tomatoes (peeled, seeded, chopped)
  • 15 ounces borlotti beans (drained, rinsed)
  • 1 pound potato gnocchi
  • 4 tablespoons pesto sauce
  • buttered toast (to serve)

Directions

  1. Gently cook leek, celery and squash in oil, covered, for 10-12 mins, until softened. Season. Add stock, zucchini, cabbage, tomatoes and beans. Simmer for 20 mins, until vegetables are tender. Add gnocchi and 1 tbsp pesto. Simmer for 2-3 mins, until gnocchi rise to the surface.
  2. Ladle into warm bowls and drizzle with remaining pesto. Serve immediately with hot buttered toast.
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NutritionView more

410Calories
Sodium36%DV870mg
Fat14%DV9g
Protein41%DV21g
Carbs22%DV65g
Fiber92%DV23g

PER SERVING *

Calories410Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat
Cholesterol10mg3%
Sodium870mg36%
Potassium1840mg53%
Protein21g41%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate65g22%
Dietary Fiber23g92%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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