Gnocchi, Lentil, and Escarole Soup

By Joelene

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

Preparation

Step 1

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.