Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• Kosher salt and freshly ground pepper
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 15-ounce can diced tomatoes
• 1 small sprig rosemary
• 1/3 cup grated parmesan cheese, plus 1 small parmesan rind (optional)
• 1 small head escarole, chopped
• 1 16-ounce package gnocchi

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.
2. Add 6 cups water, the tomatoes, rosemary, parmesan rind and 1/2 teaspoon salt to the pot. Bring to a simmer, then reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper. Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes. Discard the rosemary sprig and parmesan rind. Ladle the soup into bowls; top with the grated parmesan and drizzle with olive oil.
3. Photograph by Antonis Achilleos