Pesto Soup with Gnocchi, Beans & Greens

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Servings servings

2 teaspoons olive oil
3 cloves garlic minced
1 pc small head cauliflower (about a pound) leaves removed, cut into florettes
4 cups vegetable broth divided
1/2 teaspoon salt
1 big pinch dried thyme
Lots of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves plus a little extra for garnish
8 oz frozen gnocchi partially thawed (leave on the counter for 30 minutes or so)
1 15 oz can navy beans rinsed and drained
1 small bunch swiss chard stems discarded, leaves torn into bite-sized pieces
Optional: I didn’t add them here, but toasted pine nuts would make a great garnish.

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.
*If you don’t have a submersion blender (GET ONE!) then use a blender or food processor to puree in batches, being careful to lift the lid once in awhile so that the steam doesn’t build up and explode.

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