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Creamy White Bean & Gnocchi Soup

A comforting and hearty soup combining tender gnocchi, cannellini beans, and fresh herbs in a creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Herbs
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 4 leaves fresh sage leaves
  • ½ teaspoon red pepper flakes
  • 1 red bell pepper diced
  • 2 cups Tuscan/lacinato kale, stemmed and chopped
  • 1 15-oz can diced tomatoes
  • 1 15-oz can cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 17-oz package shelf-stable gnocchi mini size preferred
  • 1 cup 2% or whole milk
  • ½ cup plain Greek yogurt
  • to taste Salt and pepper

Method
 

  1. Heat oil in a large pot, cook onion with salt for 5 minutes.
  2. Add garlic, herbs, and red pepper flakes; cook for 1 minute.
  3. Add bell pepper and kale; cook until kale softens, about 5 minutes.
  4. Add tomatoes, beans, broth; simmer, then add gnocchi and cook until tender, 5-7 minutes.
  5. Whisk milk and yogurt; stir into soup, heat through. Discard rosemary stems, season with salt and pepper.

Notes

Use mini gnocchi for quicker cooking and better texture.