Cupboard Italian Soup

1 large onion
3 medium carrots, thinly sliced
2 red or green peppers, chopped
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
(1) 28-oz can Italian plum tomatoes
3 cloves garlic
2 cups water
1 1/2 tsp dried rosemary
(1) 15-oz can chickpeas, drained and rinsed
1 pkg gnocchi
Salt and pepper to taste
Parmigiano-Reggiano, grated

In a large covered skillet, sauté onion, carrots, and peppers in Vera Jane's Extra-Virgin Olive Oil over medium-low heat until tender.

Add tomatoes and juice, breaking up the tomatoes as you add them. Add the garlic cloves, water, and rosemary. Simmer, covered, over low heat for approximately 15 minutes. Add chickpeas and simmer until warm. Add the gnocchi to the pan, cover and cook over moderate heat only until done (test after five minutes.) Remove garlic cloves and add salt and pepper, to taste.

Serve in soup bowls with a generous topping of Parmesan cheese. Enjoy with DLM Artisan Breads.

Makes 12 servings

Allergy Warning: Contains MilkContains Wheat

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