Italian Vegetable Soup with Gnocchi
Peel the carrot, shallot, and garlic, finely chop the shallot and garlic and cut the carrots into slices. Rinse and trim the celery and cut into pieces. Rinse and trim the scallions and cut into rings.
Saute the carrot, shallot, celery, and garlic in hot oil for 1-2 minutes. Deglaze with the broth, add the tomatoes and the bay leaf and simmer for about 10 minutes.
Add the spring onions and the rinsed beans to the soup. Simmer for 10-15 minutes more. If necessary, add extra broth and season with salt and pepper.
Add the gnocchi to the soup and heat through. Pour the soup into bowls and serve garnished as desired with pesto.