Italian Vegetable and Gnocchi Soup

It has been a while since I have posted a recipe, but I have made this one so many times, I feel it is worth hitting publish, for sure.  A while back, my family started to participate with Meatless Mondays; Now, I just hope to have at least one meatless meal on any day of the week for both the health benefits as well as the environmental benefits.  (I am in my second year of teaching Environmental Science and I have learned how much reducing meat consumption can help reduce our carbon footprint.)  I enjoy a variety of protein sources too much to envision myself ever being a vegetarian, but I have also learned never to say never. 

This recipe has been one of my meatless favorites - I have probably made it twenty times at this point, and it never disappoints.  A hearty bowl of soup (and sometimes fresh bread on the side) is always a comfort to me, especially on the chilly  days we have been having lately.  It isn't difficult or time consuming to make, and the fact that there is always enough for a second meal (or at least lunches) is a bonus!

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
• 32 oz vegetable broth
• 3 x 15-ounce cans diced fire roasted tomatoes
• 1 teaspoon kosher salt
• Fresh ground pepper
• 1 ½ cups frozen (or fresh) cut green beans
• 1 pound gnocchi 
• 4 to 6 cups spinach leaves
• Parmesan cheese, for serving (optional)

DIRECTIONS:

1. Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
2. In a large pot, heat the olive oil over medium high heat. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute.   
3. Add the chickpeas, red pepper flakes, broth, all three cans of tomatoes and their juices, 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.
4. 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.
5. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

Difficulty: easy

Time: about 30 minutes

Source: https://www.acouplecooks.com/italian-vegetable-and-gnocchi-soup/

Italian White Bean, Sausage, and Cabbage Soup

We get the best cabbage in our CSA through the fall and though my absolute favorite recipe to make with it is straight from my Polish heritage - haluski (aka cabbage and noodles) - I often look for different recipes to enjoy.  This hearty soup is perfect for a cool fall or winter day.  My family loves it served with crusty bread from the bakery or with the addition of some cooked rice.

INGREDIENTS: 

• 1 pound hot or regular breakfast sausage
• 1 small onion diced
• 1 small cabbage sliced into bite size pieces, about 4 cups worth
• 1 14 ounce can of diced tomatoes
• 1 1/2 cups cooked great northern beans or 1 15 ounce can, drained
• 6 cups chicken broth store-bought or homemade
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon thyme

DIRECTIONS:

1. Cook and crumble the sausage in a large pot, adding onions after a few minutes. Cook until the sausage has browned and the onions are tender. 
2. Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 10 minutes or until cabbage is done to your likeness.

Difficulty: very easy
Time: 15 minutes prep, 15 minutes cooking
Source: http://www.barefeetinthekitchen.com/

Roasted Veggie and Sausage Pasta

I am not sure if I love roasted veggies or grilled veggies more but I know they both make my mouth water.  This recipe uses a variety of vegetables - feel free to customize it to your tastes or what you have on hand.  Since several of the steps are concurrent (boil and cook pasta while browning sausage and roasting veggies), the time involved isn't too much and the wonderful, deep flavors meld together wonderfully once everything is combined.  My family has never once complained about eating their veggies with this meal!

INGREDIENTS:

• olive oil
• 8 oz mushrooms, quartered
• 2 small bell peppers
• 1 small summer squash or zucchini
• 1 medium red onion
• 1 small sweet yellow onion
• 1 14.5 oz can diced tomatoes
• 3/4 lb sweet Italian sausage
• 3/4 lb pasta (I used fusili)
• sea salt
• pepper
• optional toppings: fresh basil, oregano, shredded Parmesan (I used all three and it was amazing)

DIRECTIONS:

1. Preheat oven to 450 degrees Fahrenheit.  Line two baking sheets with foil.  Begin boiling water for pasta.
2. Slice squash lengthwise to quarter and then cut into 1/2 inch pieces. Chop peppers and onions.  Spread on one of the foil-lined sheets, drizzle with about 2 Tbsp olive oil and gently stir to coat.  Sprinkle with salt and pepper.
3. Place mushrooms on the second foil-lined baking sheet, drizzle with oil and toss to coat.
4. Bake vegetables for 10 minutes, gently stir, and then place back into the oven for another 5-10 minutes longer, or to desired tenderness.  (You may want to leave the mushrooms in longer than the other veggies.)
5. As the veggies are cooking, cook pasta according to package directions and brown and drain sausage.
6. Add the can of diced tomatoes, with juices, to the sausage.  Cook for 5 minutes.
7. Combine sausage, veggies, and pasta.  
8. Serve topped with fresh oregano, basil, and shredded Parmesan cheese.

Difficulty: relatively easy but with some chopping

Time: 30-40 minutes

Source:  This one is my own...and is much loved by my family.