In a large saucepan, melt the butter and saute the chopped onion, chopped celery, chopped carrots and crushed garlic cloves for 4 to 5 minutes. Stir in the diced tomatoes, drained red kidney beans, and Italian seasoning and bring to bubbling.
Pour in the chicken or vegetable stock and bring back to boiling over medium high heat and let cook for about 10 minutes.
Meanwhile, in a separate saucepan, cook the gnocchi. Once cooked, set aside on a plate to dry. Just before serving the soup, add the gnocchi to the soup. Season with salt and pepper to taste.
Spoon into serving bowls and top with Parmesan cheese.
Serve Gnocchi Minestrone Soup with Parmesan cheese garnish and a side of fresh veggies.