Gnocchi, Lentil, and Escarole Soup

Gnocchi, Lentil, and Escarole Soup
Gnocchi, Lentil, and Escarole Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbs. olive oil

  • 1

    large yellow onion, chopped (2 cups)

  • 3

    cups low-sodium vegetable broth

  • 3/4

    cup French lentils

  • 4

    cups chopped escarole

  • 1 1/2

    cups prepared potato gnocchi (8 oz.)

  • 6

    oil-packed sun-dried tomatoes, drained and chopped (1/4 cup)

  • 1

    Tbs. prepared basil pesto

Directions

Heat oil in large nonstick skillet over medium-high heat. Add onion, and cook 
5 minutes. Add broth, 3 cups water, and lentils, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes, or until lentils are almost tender. Add escarole, gnocchi, and sun-dried tomatoes; cover, and cook 5 minutes more, or until gnocchi are cooked through and escarole has wilted. Remove from heat, and stir in pesto.

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