White Bean & Kale Gnocchi Soup
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This White Bean & Kale Gnocchi Soup is packed with SO MUCH flavor and is easily customizable based on your preferences! It’s well balanced and the perfect meal for when the days start getting shorter and the weather is colder.
Need more vegetarian soups? Try Vegan Corn Chowder, Hearty Lentil Soup, Coconut Tofu Soup, Loaded Vegetarian Chili and this amazing French Onion Soup!
If you LOVE my White Bean & Kale Soup as much as we do, hen you’re going to LOVE gnocchi soup recipe! It’s quite simple to make and very easily customizable based on your preferences!
Ingredients needed
This good-for-you white bean kale soup is full of nutrients and cozy flavors that you’ll love all season long. Here’s what you’ll need to make it:
- Olive oil or butter.
- Vegetables. This soup recipe includes a hearty dose of nourishing veggies! We’re using garlic, yellow onion, carrots, and kale (spinach would also be delicious). Other veggies would also be nice including celery and tomatoes.
- Seasonings. Aside from all of the flavor that the roasted garlic gives this soup, we’re adding in fresh herbs including fennel seeds, fresh parsley (fresh basil or fresh thyme would also be nice), a bay leaf, lemon juice, and salt & pepper.
- Broth. To keep this soup vegan friendly, the base of this soup is vegetable broth. I suggest using low-sodium broth, so you’re able to control the saltiness of the soup.
- Beans. I typically use great northern beans in this recipe, but feel free to use cannellini beans or navy beans.
- Gnocchi. You can use store-bought gnocchi or homemade gnocchi!
How to make it
This comes together similar to other soups but let’s go over the basics! Skip to the recipe card for the printable version! Here are the steps with photos to follow along.
Step 1. Roast your garlic. Cut of the tops and drizzle the garlic with olive oil. Wrap in foil and roast for an hour.
Step 2. Saute the veggies. In a large pot, saute the onion and carrot and then add in the spices.
Step 3. Simmer. Stir in the broth, beans, herbs, bay leaf, and bring to a boil.
Step 4. Finish it off. Stir in the roasted garlic and then blend about 1/3 of the soup to get it creamy. Add in the kale and gnocchi and simmer. Enjoy!
White Bean and Kale Soup
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
Nutrition
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