A creamy broth, veggies simmered in white wine and gnocchi pasta make a delicious soup perfect for a cozy meal at home.

Scale

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

Cook Mode Prevent your screen from going dark

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!