Sign up to see this recipe
Free forever. No credit card required.
Already have an account? Sign in
Join 12,000+ home cooks organizing their recipes
4 slices thick cut bacon, chopped
1 tablespoon fresh chopped rosemary
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil (or 1 teaspoon dried)
1-2 teaspoons fennel seeds (use to your taste)
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 tablespoons salted butter
2 tablespoons all-purpose flour
4-6 cups low sodium vegetable broth
4-6 cups roughly chopped kale
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan or asiago cheese, plus more for serving
1 pound fresh potato gnocchi
Instructions
Stove-Top
1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.
Slow Cooker
1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed and a each of and Cook another 5 minutes, until very fragrant. 2. Stir in the and cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the Cover and cook on for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the cream/milk, and If the soup is too add additional broth.5. Serve the soup topped with the and Enjoy warm
Ingredients
4 slices thick cut bacon, chopped
1 tablespoon fresh chopped rosemary
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil (or 1 teaspoon dried)
1-2 teaspoons fennel seeds (use to your taste)
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 tablespoons salted butter
2 tablespoons all-purpose flour
4-6 cups low sodium vegetable broth
4-6 cups roughly chopped kale
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan or asiago cheese, plus more for serving
1 pound fresh potato gnocchi