✓ 1⁄2 medium onion (sweet or, if not available, yellow), chopped into 3/8” cubes (about 1⁄2 cup)

✓ 2 cloves garlic, finely minced

✓ 1 cup water or vegetable broth

✓ 1 large Yukon Gold or other boiling potato, peeled and died into 1⁄2” cubes

✓ 1 1⁄2 cups chopped parsnip or carrot (cut into bite-sized chunks; try 1⁄4” or 3/8”) (you can also use both parsnip and carrot, totaling 1 1⁄2 cups)

✓ 1 cup green beans cut into 3⁄4” lengths

✓ Half of a 14 1⁄2 ounce can of Italian-style diced or stewed tomatoes

✓ Half of a 14 1⁄2 ounce can of crushed tomatoes (or just use 1 can of either)

✓ 1 t Italian seasoning (or mix and choose from dried oregano, thyme, and/or rosemary; instead of dried you can use three times as much fresh)

✓ 1⁄2 t dried (or 1 1⁄2 t fresh) basil

✓ (optional) 1 T dried chives

✓ Medium zucchini, quartered lengthwise and one quarter sliced into bite-sized (as above) slices (I don’t like zucchini much but if you do, you can use all four quarters)

✓ 8 ounces gnocchi or textured whole grain pasta; in the September 2023 show I made gnocchi from scratch - somanycooks.com/recipes/homemade-gnocchi - but I think it's too much to make the gnocchi and soup together. I recommend that you look for a vegan gnocchi (look in the pasta and in the frozen areas and watch out for eggs and natural flavors) or use a nice pasta.

✓ (optional) cup of cooked or canned (rinsed and drained) chickpeas

✓ (optional) parsley: 1 sprig per bowl and 1t roughly chopped

✓ Salt and freshly ground black pepper to taste