Minestrone with Gnocchi

Directions

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