Description
A creamy broth, veggies simmered in white wine and gnocchi pasta make a delicious soup perfect for a cozy meal at home.
Ingredients
Units
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- 2 tbsp olive oil
- 3 large carrots, chopped
- 3 celery stalks, chopped
- 1 leek, chopped finely (if you don’t have leeks you can sub with yellow onion)
- 2 cloves of garlic
- 1/2 cup dry white wine
- 3 cups kale, rough chopped
- 2 tsp fresh thyme
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 pound of fresh gnocchi
- Salt and pepper to season
- Parmesan reggiano for topping
Instructions
- In a large pot over medium heat, start by sautéing carrots, celery, leeks until soft. Add in garlic and sauté for a couple more minutes (this helps to make sure the garlic seasons the veggies but doesn’t burn). Season with a little salt and pepper and thyme.
- Next add in the white wine and let it simmer, uncovered for about 5-8 minutes.
- Lastly, pour in vegetable broth and coconut milk and bay leaf, stir and lower to a simmer for about 20 minutes. Add in chopped kale and gnocchi, stir and let it cook covered for about 10 more minutes until gnocchi is cooked.
- Serve topped with parmesan reggiano, salt and pepper for taste and enjoy!