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


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


  • 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


  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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