Preparation 
1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic, diced carrots, diced celery, and diced potatoes. Cook for another 5 minutes, stirring occasionally. 
2. Add Broth and Simmer: Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, until the vegetables are tender. 
3. Add Gnocchi and Veggies: Stir in the frozen peas, cherry tomatoes, and gnocchi. Continue to cook for 5-7 minutes, until the gnocchi is cooked and the vegetables are heated through. 
4. Add Greens and Pesto: Stir in the baby spinach or kale and cook until wilted, about 2 minutes. Add the pesto and mix well. Adjust seasoning with salt and pepper to taste. 
5. Serve: Ladle the soup into bowls and enjoy warm. This Vegetable Gnocchi Soup with Pesto is flavorful and comforting, perfect for any meal. 
