Gnocchi, Lentil, and 
Escarole Soup Recipe - Vegetarian Times

Gnocchi, Lentil, and 
Escarole Soup

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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.

  • 4Servings

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
  • 11/2 cups prepared potato gnocchi (8 oz.)
  • 6 oil-packed sun-dried tomatoes, drained and chopped (1/4 cup)
  • 1 Tbs. prepared basil pesto

Preparation

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.

Nutrition Information

  • Calories: 368
  • Carbohydrate Content: 62 g
  • Fat Content: 8 g
  • Fiber Content: 11 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 476 mg
  • Sugar Content: 10 g