Fagioli Borlotti e Gnocchi

Fagioli Borlotti e Gnocchi is a cranberry bean and potato dumpling soup. This
Italian recipe calls for simple and fresh ingredients that taste like summer
even on snowy winter days. Full of fiber, protein, nutrients and flavor.

Servings: 10 servings

Author:

Prep Time
10 minutes

Cook Time
2 hours

Total Time
14 hours, 10 minutes

Course:

Main Dish

Cuisine:

Italian

🧂 Ingredients

1 lb. borlotti (cranberry beans)

substitute kidney or pinto beans.
2 bay leaves

and/or kombu
2 tsp. sea salt
4 cups veggie broth

amount may vary
1 Sweet Onion

chopped
4-5 Roma-sized tomatoes

chopped
1 bunch kale

about 4 cups
4-5 sprigs fresh oregano, thyme, basil and or rosemary

one or all, or substitute 3 tsp. Italian seasoning
16 ounces potato gnocchi

Instructions

1 Soak borlotti beans overnight (up to 24 hours). Drain and rinse.
2 Add beans to a stock pot. Cover with about 2 inches of water. Bring to a boil.
Add bay leaves and/or kombu. Reduce heat to medium low and cover (but don't
seal.) Cook times will vary based on the age of your bean and the mineral
content of your water, so cooking stove top (versus crock pot or pressure
cooker) allows you to monitor for doneness and prevents overcooking. Best to
cook when you are home and can periodically check.
3 Cook for 30 minutes to 2+ hours (the lower the heat, the longer it takes, but
the more tender the bean). Skim froth that forms. When beans are soft (about 3/4
done), add salt. Set timer for 10-15 minute increments. Add more water as
necessary to keep beans submerged. When beans are tender, and skins are wrinkly,
and they taste perfect, they're done.
4 Once beans are nearly done, increase heat to medium high. Add veggie broth (if
needed—omit if beans have enough liquid), chopped onion and garlic. Cook for
another 7-10 minutes, until onions are almost done. Add kale, tomatoes and
gnocchi. Cook for 2-3 minutes, until kale is soft and gnocchi is floating.
Remove from heat and add fresh herbs (ok to substitute with ~3 tsp. dried
spices).
5 Serve warm, preferably with a crusty, Italian sourdough bread.

Fagioli Borlotti e Gnocchi

Course:

Cuisine:

🧂 Ingredients

Instructions

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