Minestrone & Gnocchi Soup - WellBeing Magazine

Ingredients

• 1 tbsp olive oil
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 1 large carrot, cut into 1.5cm pieces
• 1 zucchini, cut into 1.5cm pieces
• 680g passata
• 2 tbsp tomato paste
• 3 cups vegetable stock
• 2 cups cold water
• 1 tin butter beans, drained
• 150g green beans, sliced in 2cm pieces
• ¼ cup chopped parsley
• 3 medium-sized floury potatoes
• Handful of chives, snipped
• 3 tbs finely grated parmesan, extra for serving
• ½ cup gluten-free flour
• Salt & pepper