Minestrone with Kale Gnocchi and a Kick

4 cups vegetable broth
¼ cup sriracha
6 roma tomatoes, diced
3 carrots, sliced
3 stalks celery. Chopped
1 red onion, diced
1 large zucchini, halved lengthwise and chopped
3 cloves garlic, minced
2 bay leaves
1 Tbsp minced, fresh or 1 ½ tsp dried oregano
1 15 oz can cannellini beans, drained and rinsed
1 pkg frozen kale Gnocchi
Handful GF pasta
1-2 Tbsp lemon juice
salt and pepper to taste

In a large pot over medium-high heat, combine broth, sriracha, tomatoes, carrots, celery, onion, zucchini, garlic, bay leaves and oregano.  Bring to a boil and simmer 15 minutes.  Discard bay leaves.

Stir in beans, pasta if using and gnocchi and cook 5-7 minutes or til gnocchi is heated through.  Stir in lemon juice, season with salt and pepper.  Serve immediately. 

Adapted from Veggie lover’s Sriracha Cookbook by Randy Clemens