nutritional information

Per 2-cup serving:

  • Calories: 368
  • Protein: 14 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 62 g
  • Cholesterol: 0 mg
  • Sodium: 476 mg
  • Fiber: 11 g
  • Sugar: 10 g

Gnocchi, Lentil, and 
Escarole Soup

Serves 4

30 minutes or fewer

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 Tbs. olive oil
  • 1 large yellow onion, chopped (2 cups)
  • 3 cups low-sodium vegetable broth
  • ¾ cup French lentils
  • 4 cups chopped escarole
  • 1½ cups prepared potato gnocchi (8 oz.)
  • 6 oil-packed sun-dried tomatoes, drained and chopped (¼ cup)
  • 1 Tbs. prepared basil pesto

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.

March 2014 p.26

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comments

This is amazingly good. My teenage son loved it and finished off the left-overs before I could even think about it.

Teresa Cook - 2014-04-17 01:29:54

This is awesome! Easy and tasty

Jackie - 2014-03-04 03:29:49