Gnocchi, Lentil, and Escarole Soup

1. 1

   Heat oil in large nonstick skillet over medium-high heat.

2. 2

   Add onion, and cook 5 minutes.

3. 3

   Add broth, 3 cups water, and lentils, and bring to a boil.

4. 4

   Reduce heat to medium-low, and simmer 10 minutes, or until lentils are almost tender.

5. 5

   Add escarole, gnocchi, and sun-dried tomatoes; cover, and cook 5 minutes more, or until gnocchi are cooked through and escarole has wilted.

6. 6

   Remove from heat, and stir in pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.