Gnocchi, Lentil, and Escarole Soup
Prepared gnocchi, sun-dried tomatoes, and pesto make a quick, comforting Italian-style soup. No gnocchi on hand? Replace it with 1 1/2 cups peeled, cubed potatoes added with the lentils in step 1. Choose a vegan pesto to make the soup vegan.
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.
2. 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.