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Hi. I am Elizabeth. 

Welcome to my blog. I use this little space to chronicle the adventures of the Noel family!

Italian Vegetable Gnocchi Soup

Italian Vegetable Gnocchi Soup

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It’s fall. And in the Noel home, that means it is time for all the soup. I found some gnocchi at Trader Joes and was planning to make my bestie’s chicken and gnocchi soup. I decided to make a soup that even my vegan guy could enjoy (I did use homemade chicken broth though). I found this delicious soup online and made a few adjustments based on what I had in my pantry. It was so easy and so delicious. We were eating the leftovers for days, and if you know me, then you know I don’t do leftovers that much.

Add some good crusty bread and a delicious apple dessert and this would be a perfect meal to serve to friends, or even take to some friends who have just had a baby.

Italian Vegetable Gnocchi Soup

Ingredients

  • 1 yellow onion

  • 4 cloves garlic

  • ½ cup chopped basil leaves, plus additional for serving if desired

  • 15-ounce can chickpeas

  • 2 tablespoons olive oil*

  • 2 pinches red pepper flakes

  • 1 quart vegetable broth**

  • 28-ounce can crushed fire roasted tomatoes

  • 15-ounce can diced fire roasted tomatoes

  • 1 teaspoon kosher salt

  • Fresh ground pepper

  • 1 1/2 cups frozen (or fresh) cut green beans

  • 1 pound gnocchi

  • 4 to 6 cups spinach leaves***

  • Parmesan cheese, for serving (optional)

* I used avocado oil

** I used homemade chicken broth

*** I used 2 cups of frozen, chopped kale

Instructions

  1. Chop the onion and mince the garlic cloves. Chop ½ cup basil; if you have more, slice it thinly and reserve for a garnish. Drain and rinse the chickpeas.

  2. In a large pot, heat 2 tablespoons olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, tomatoes and their juices, 1 teaspoon kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.

  3. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.

  4. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

I am not kidding when I say that this dish will be made repeatedly this fall and winter, and if I offer to bring you dinner, it will probably be this.

Happy Wednesday, friends!


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