It’s starting to get colder here already. Last night we were sitting and eating dinner at 7pm and I realized it was almost dark outside. I think my least favorite part of winter is how dark it is. If winter was cold but bright it would be much more bearable.
Part of our problem with it getting dark earlier is that Orbit hates going for walks in the dark. He has no choice in the winter, but as he gets older he just can’t see in the dark as well and he trails behind you scared the entire time on the walk. It’s just so pitiful. I feel so bad for him.
Speaking of Orbit getting older, he had his 12th birthday this weekend! We had a little celebration for him and let him eat chicken and rice for dinner. He was so so happy. He is such a cranky dog, but so sweet with me. He’s my little sidekick. I know everyone loves their dogs and thinks they are the best. I’m totally in that boat. This is the perfect dog for me.
Enough about my sweet boy. It’s cold. I made soup. That makes sense right?! It was delicious, but I used frozen gnocchi and next time I make this, I will definitely try to make my own. Frozen gnocchi is just really not as good.
Minestrone Soup and Gnocchi
Yields – 8 servings
Prep time – 15 minutes
Cook time – 30 minutes
- 3 tablespoons extra-virgin olive oil
- 2 stalks of celery, chopped
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- salt and pepper
- 2 cloves garlic, minced
- dash of red pepper flakes
- 3 cups chicken or vegetable stock
- 3 cups water
- 1 (15 oz) can diced tomatoes, undrained
- 1 tsp rosemary
- 2 cups chopped swiss chard
- 1 (16 oz) package gnocchi
- Heat the olive oil in a large pot over medium heat. Add the celery, carrots, onion and garlic and salt and pepper. Allow the veggies to soften for about 5 minutes stirring occasionally.
- Add the stock and water, red pepper flakes, tomatoes, and rosemary. Bring the soup to a boil.
- Add the swiss chard and allow to soften for about 15 minutes.
- Add the gnocchi and cook for 5 more minutes.