Gnocchi A La Marinara Soup

Warm 4 tablespoons of olive oil and add the diced tomatoes, carrots, celery, shallots and onion. Stir and add the tomato paste and a dash of honey or agave (to counter the acidity in tomatoes). Continue to stir until they’ve softened, about 8-10 minutes. Add the bay leaves, lemon thyme and oregano. Season with sea salt, pepper and chili flakes at this point. Add the broth and water and raise the temperature to medium/high. Bring to a boil for about 5 minutes while covering with a lid. Reduce heat back to a simmer and cook for about 15-20 minutes. Add the cooked gnocchi (or tortellini or orecchiette), the lemon and the arugula or greens. Mix and remove the bay leaves. Serve warm with crusty sourdough bread, and a sprinkle of melted Parmesan on top!