Pesto Soup with Gnocchi, Beans & Greens
- Number of Servings: 6
Ingredients
2 teaspoons olive oil3 cloves garlic, minced1 small head cauliflower (about a pound), leaves removed, cut into florettes4 cups vegetable broth, divided1/2 teaspoon saltBig pinch dried thymeLots of fresh black pepper1 tablespoon arrowroot or cornstarch1 cup loosely packed basil leaves, plus a little extra for garnish8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so)1 15 oz can navy beans, rinsed and drained1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces
Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.
Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MANDIKINS137.
Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.
Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MANDIKINS137.
Nutritional Info Amount Per Serving
- Calories: 199.2
- Total Fat: 1.1 g
- Cholesterol: 18.5 mg
- Sodium: 763.4 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 8.1 g
- Protein: 8.7 g
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