Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 4 cups vegetable broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 16 oz potato gnocchi
  • 2 cups fresh kale, roughly chopped
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter over medium heat in a large Dutch oven or pot. Add the diced onion and sauté for 4–5 minutes until translucent and fragrant.
  2. Stir in the minced garlic, oregano, thyme, and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Pour in the broth and bring to a gentle simmer. Add the drained cannellini beans and slightly mash a few beans against the side of the pot to release natural starches.
  4. Stir in the gnocchi and maintain a steady simmer for 3–5 minutes until they float to the surface and are tender.
  5. Reduce heat to low. Stir in the heavy cream and chopped kale, letting the kale wilt for about 2 minutes.
  6. Remove from heat and stir in the lemon juice and Parmesan cheese. Season with salt and pepper to taste.