4 cups low sodium vegetable broth, divided (prepared or you can make your own)
1 small head cauliflower, cut in chunks
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 teaspoon red pepper flake (you can omit this, but a little spice is rather nice!)
1 tablespoon cornstarch
3 tablespoons of prepared pesto
1 15oz can navy beans
1 bunch kale, ribs removed and cut into bite-sized pieces
1 package or 1 pound gnocchi (I use DeLallo brand)
In a stock pot set over medium heat add 3 of the 4 cups of broth and cauliflower. Bring the liquid to a boil, cover and let the cauliflower cook and soften for 10-15 minutes. Meanwhile, in a small bowl add the cornstarch to the remaining cup of stock and whisk to combine.
When the cauliflower has softened, turn down the heat so we are no longer boiling away and add the broth/cornstarch mixture and spices. Using your trusty immersion blender, puree the mixture to your personal favorite consistency. Once you're satisfied with the puree, add the beans and kale. Stir to submerge the kale in the steamy liquid.
Finally, add the gnocchi and cook for 5-8 minutes or until pillowy-soft when tested with a fork.
Serve and enjoy!