Gnocchi, Lentil, and Escarole Soup

• 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

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion, and cook 5 minutes.
3. Add broth, 3 cups water, and lentils, and bring to a boil.
4. Reduce heat to medium-low, and simmer 10 minutes, or until lentils are almost tender.
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. Remove from heat, and stir in pesto.

olive oil, yellow onion, lowsodium, french lentils, escarole, potato, oil, basil

Taken from www.vegetariantimes.com/recipe/gnocchi-lentil-and-%e2%80%a8escarole-soup/ (may not work)