Gnocchi and Kidney Bean Soup
with mushrooms / kale

Name: Gnocchi and Kidney Bean Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 4 leaves Kale, any type, leaves and stems chopped and kept separate; 8 oz Mushrooms, any brown, sliced (look for pre-sliced); 1 can Beans, kidney (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Italian seasoning; 1/4 tsp Red pepper flakes (opt); 1 Tbsp Vinegar, apple cider; 7 cups Stock, any type; 1 can Tomatoes, diced and fire-roasted (14 oz / 397 g); 1 rind Cheese, parmesan (opt); 8 oz Gnocchi; 2 Tbsp Cheese, parmesan (opt)

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Gnocchi are potato dumplings that add a comforting contrast to the other earthy ingredients in this soup.
Smarts: This soup is absolutely loaded with ingredients, so you'll need the full amount of stock listed. Leaving the lid on and slightly ajar while the soup simmers will help prevent too much liquid from evaporating off during cooking.

Ingredients

Metric

Servings:

Gnocchi and Kidney Bean Soup:

Onions, medium - 1 , chopped
Kale, any type - 4 leaves , leaves and stems chopped and kept separate
Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Italian seasoning - 1 tsp
Red pepper flakes (opt) - 1/4 tsp
Vinegar, apple cider - 1 Tbsp
Stock, any type - 7 cups
Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
Cheese, parmesan (opt) - 1 rind
Gnocchi - 8 oz
Cheese, parmesan (opt) - 2 Tbsp

Prep

Onions / Kale - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

Heat a large Dutch oven with oil over medium heat. Add mushrooms and saute until mushrooms are deep golden brown, 4 to 6 minutes. (Don’t rush this step. Browning the mushrooms will add flavor to the soup.)
To the mushrooms, add onions, kale stems (reserve leaves), Italian seasoning, red pepper flakes, and some salt. Saute until onions are starting to soften, 2 to 3 minutes more.
Add vinegar, scraping up any brown bits on the bottom of the pan.
Stir in kale leaves, stock, tomatoes (including liquid), and parmesan rind.
Bring soup to a simmer. When soup is simmering, add the lid to the pan and reduce heat to low. (If the soup bubbles over, move the lid so it is slightly ajar.) Simmer soup, covered, for 10 minutes to let the flavors come together.
Remove lid and add gnocchi and beans. Simmer gnocchi according to package directions, usually 3 to 4 minutes.
Remove parmesan rind from soup. Taste and season soup with some salt and pepper.
Ladle soup into bowls and top with grated cheese. Enjoy!

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