This soup just screams to be made on a cold winter's day! The creamy broth and hearty gnocchi create a filling meal, without being too heavy.
I came up with this recipe after my boyfriend got a package of basil gnocchi from World Market. I wanted to feature them in a hearty winter soup. I cook based on what I have on hand most of the time, and like to play around with different ingredients. I rarely measure things as I cook, so the quantities listed below are estimates. However, soup is perfect for just throwing in ingredients and seasoning to taste.
Please let me know in the comments if you make this soup, and what you think!
*Photos coming soon!
- 1 package of gnocchi, cut into halves - 1 can of white beans - 2 cups of chopped kale - 2 cups of chopped spinach - 1 medium onion, diced - 3 cloves of fresh garlic, finely chopped - 1 cup of half and half, or heavy cream - 1 stick of butter - 3 tablespoons of white flour, for thickening - 2 tablespoons of honey (I almost always add a bit of honey to my soups; I find it brings out the flavors of the herbs, and balances the salt) - Seasonings to taste: salt, pepper, basil, oregano, thyme, rosemary, paprika, hot pepper flakes
Start by melting 1/3 of the stick of butter in a large pot on medium heat. Once hot, add the diced onion, and sautee for about 10 minutes until soft and turning a light brown. Add in the garlic, and sautee an additional 2-3 minutes. Add in chopped kale and spinach, sautee a further 1-2 minutes until the kale and spinach are wilted but still green. Add water to the pot (I added about 6 cups). Bring to a boil, and add in your spices to taste. Add the gnocchi.
While this comes to a boil, add your remaining butter to a small pan to melt. Once melted, add the flour and mix well together on medium heat. Using a whisk to keep the mixture from lumping, slowly add in 1 cup of water. Once added, add in your half and half, and bring to a low boil. Once the mixture is boiling, and your soup pot is boiling, add the flour mixture to the soup pot. Continue to keep at a low boil and stir to cook the flour and thicken the soup. You can add the can of white beans at this point.
Make sure that the broth is a creamy thickness, with no lumps, but not too thick so that it isn't a broth anymore. You can always add a bit more water, or make some additional flour thickening mixture to adjust.
Serve the soup hot, topped with shredded parmesan cheese, and a slice of garlic bread. With the addition of a nice salad on the side, you will have a complete meal!
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