Ingredients
Base Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 large carrots, finely chopped
- 2 ribs celery, finely chopped
- 4 garlic cloves, minced
- 2 tsp. dried thyme
- 1 tsp. fennel seeds, crushed
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup all-purpose flour
Liquids and Main Soup Elements
- 4 cups lower-sodium vegetable or chicken broth
- 2 cups whole milk
- 1 lb. potato gnocchi (such as DeLallo brand)
- 1 (15-oz.) can Great Northern Beans, rinsed and drained
- 4 cups lacinato kale, stemmed and roughly chopped
Seasonings and Garnishes
- 3/4 tsp. sea salt
- 1/2 tsp. cracked black pepper
- 1 to 2 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. grated Parmesan cheese, plus more for garnish
Instructions
- Prepare the Aromatics: Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Once hot, add the finely chopped onion, carrots, and celery. Cook the vegetables for about 8 minutes until they soften.
- Add Herbs and Spices: Stir in the minced garlic, dried thyme, crushed fennel seeds, and crushed red pepper flakes. Cook for 2 minutes until the mixture becomes aromatic, releasing its fragrant flavors.
- Create the Roux: Stir in the all-purpose flour and cook for 1 to 2 minutes to eliminate the raw flour taste. This step helps to thicken the soup later on.
- Add Liquids and Bring to Boil: Pour in the lower-sodium vegetable or chicken broth and whole milk, stirring well to loosen any browned bits from the bottom. Increase heat and bring the mixture to a boil.
- Simmer with Main Ingredients: Once boiling, add the potato gnocchi, rinsed Great Northern beans, chopped kale, sea salt, and cracked black pepper. Reduce heat and simmer the soup gently for 5 to 7 minutes until the gnocchi is tender and the kale is wilted.
- Finish the Soup: Stir in the finely chopped fresh rosemary, fresh lemon juice, and grated Parmesan cheese. Taste the soup and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with additional grated Parmesan and cracked black pepper as desired. Serve hot for a comforting meal.
Notes
- For a dairy-free version, substitute milk with unsweetened almond milk or another plant-based milk, and use vegan Parmesan if desired.
- If you prefer a thicker soup, increase the flour slightly or add more Parmesan cheese.
- Use fresh kale or substitute with spinach for a milder flavor.
- Crushing fennel seeds enhances their flavor; use a mortar and pestle or the back of a spoon.
- Adjust crushed red pepper flakes to your spice preference for more or less heat.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
