Gnocchi and Vegetable Soup

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My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said, when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.

Serves: 8

Time: 35 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 bunch of celery, rinsed and sliced
  • 1 lb bag of carrots, peeled and sliced
  • 4 cloves of garlic, chopped
  • 3 (32 oz) cartons of vegetable broth
  • 1 tsp Italian seasoning
  • 1 (15 oz) can of white beans
  • 6 oz baby spinach
  • 16 oz package of gnocchi
  • salt and pepper to taste
  • Parmesan cheese to sprinkle on top
  • crushed red pepper flakes to top

Directions:

  1. In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
  2. Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
  3. Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
  4. Dish the soup and top with Parmesan cheese and red pepper flakes.
  5. Serve and enjoy!

*Photo is an original belonging to me

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Orange Honey Carrots

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My mom always made carrot soufflé on Thanksgiving but I was not feeling so brave on my first go at cooking Thanksgiving dinner. I did still have carrots in her honor though! These carrots have a lot of flavor that I think helped round out the meal. Original recipe found at myrecipes.com

Serves 6

Ingredients:

– 1-1lb bag of baby carrots, rinsed

– 1 tsp grated orange rind

– 1/4 cup of fresh orange juice (We stuffed our turkey with an orange and an apple. The turkey was done an hour and a half before we ate so I used the orange that was still whole inside of the turkey. I don’t know if it added to the dish but it was definitely easier to juice the orange while it was warm.) 

– 2 tsp. butter

– 2 tsp. honey

-1/4 tsp salt

– 1/8 tsp pepper

Directions:

1.) Stir together all ingredients and 1 cup of water in saucepan over medium heat. Bring to a boil. Reduce heat and simmer (stirring occasionally) for 30-35 minutes or until the liquid evaporated and carrots are glazed. 

*Original recipe found at myrecipes.com

**Photo is an original taken by me