Gnocchi Vegetable Soup with Pesto and Parmesan

INGREDIENTS

2 tbsp

olive oil

1 1/4 cups

diced yellow onion ((1 small))

1 cup

cup diced carrots ((about 3 medium))

1 cup

diced celery ((about 3 medium))

1 tbsp

minced garlic

6 cups

low-sodium chicken broth or vegetable broth

2 14.5 ounce cans

diced tomatoes

1 1/2 cups

frozen cut Italian green beans

1/2 tsp

dried thyme

Salt and freshly ground black pepper

1 1/2 cups

halved and sliced zucchini ((about 1 medium))

pkg. potato gnocchi ((mini or regular))

3 cups

(packed) fresh spinach, (roughly chopped)

3/4 cup

Finely shredded parmesan cheese, (for serving)

1 1/3 cups

(packed, 40g) fresh basil leaves

3 tbsp

finely shredded parmesan cheese

3/4 tsp

minced garlic ((1 small))

1/4 cup

olive oil (extra-virgin or regular)