White Bean and Kale Soup
This White Bean & Kale GnocchiSoup is a hearty blend of vegetables and beans, simmered together in a savory broth. A warm, cozy, satisfying meal that's perfect to enjoy during the winter season!
Servings: 4 medium servings
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil
- 1 medium yellow or sweet onion finely diced
- 1 large carrot finely diced
- 1 teaspoon salt
- Black pepper to taste
- ½ teaspoon fennel seeds crushed
- 4 cups veggie broth
- 2 15 ounce cans white beans drained and rinsed, about 3 cups*
- ¼ cup fresh parsley finely chopped (3 fresh sage leaves also work nicely!)
- 1 bay leaf
- 1 pound potato gnocchi
- 3 cups chopped kale, packed about ½ of a bunch
- 1.5 tablespoons lemon juice
Instructions
- Preheat the oven to 400 degrees F.
- Prep the garlic by peeling off the outer layer of skin but leaving all of the cloves attached to the base. Cut the top off (about ½ an inch) and drizzle with about a teaspoon of olive oil and rub it in. Wrap the garlic in tin foil and bake in the oven for 45-55 minutes or until the garlic is soft and easily squeezes out.2 heads garlic
- Heat the olive oil in a large pot over medium heat and sauté the onion and carrot for 5 minutes. Stir in the salt, pepper, and fennel seeds and cook for 1 additional minute.2 tablespoons olive oil, 1 medium yellow or sweet onion, 1 large carrot, 1 teaspoon salt, Black pepper, ½ teaspoon fennel seeds
- Stir in the broth, beans, herbs, bay leaf, and bring to a boil. Lower the heat to a gentle simmer and let cook uncovered for 5 minutes.4 cups veggie broth, 2 15 ounce cans white beans, ¼ cup fresh parsley, 1 bay leaf
- Remove the bay leaf and add in the roasted garlic (squeeze out the cloves, leaving any skin behind). This step is optional but highly recommended: using a blender or immersion blender, blend about 1/3 of the soup to give it a nice creamy consistency.
- Stir in the kale and gnocchi and cook for a 8 more minutes until the kale is fully wilted. Stir in the lemon juice and ENJOY!1 pound potato gnocchi, 3 cups chopped kale, packed, 1.5 tablespoons lemon juice
Notes
*I usually use great northern beans.
Nutrition
Calories: 325kcal | Carbohydrates: 57g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 998mg | Potassium: 301mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4901IU | Vitamin C: 31mg | Calcium: 120mg | Iron: 5mg
