Ingredients

• 2 Tbsp olive oil

• 2-4 tbsp dried onion

• 2s can mixed vegetables

• 1 Tbsp minced garlic (or 1/2 tsp dried)

• 6 cups low-sodium chicken broth or vegetable broth (or 1.5 - 2 stock cubes)

• 2 (14.5 oz) cans diced tomatoes

• 1 can green beans

• 1/2 tsp dried thyme

• Salt and freshly ground black pepper

• 1 (16 oz) pkg. potato gnocchi (mini or regular)

• 3/4 cup Finely shredded parmesan cheese, for serving

• 1 container pesto

Instructions

1. Heat olive oil in a large pot over medium heat. Add drained mixed vegetables and saute 7 minutes, add garlic and saute 2 more.

2. Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.

3. Bring to a boil over medium-high heat. Reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.

4. Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes.

5. Serve warm with parmesan and pesto over each serving.