Tomato Gnocchi Florentine Soup
Source of Recipe
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Recipe Link: http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=3371&mealGroupId=1000
Tomato Gnocchi Florentine Soup
1 (16-ounce) box creamy tomato soup
1 (14-ounce) can vegetable broth
2 tablespoons unsalted butter
4 large tomatoes (rinsed)
1 teaspoon dried dill weed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 cups fresh baby spinach leaves (4 oz)
1 (16-ounce) package mini gnocchi pasta
Combine soup, broth, and butter in large saucepan;
bring to a boil on medium-high.
Cut stem core from tomatoes; cut in half and gently
squeeze to remove seeds.
Chop coarsely and add to soup mixture.
Stir in dill weed, salt, and pepper; return to a boil.
Reduce heat to medium; cook 12–15 minutes, stirring
occasionally, or until tomatoes are softened.
Meanwhile, chop spinach coarsely.
Puree soup lightly using stick blender.
Stir in gnocchi and spinach; cook 2–3 more minutes
or until spinach wilts.
Serve.
CALORIES (per 1/6 recipe) 210kcal; FAT 5g; CHOL 10mg;
SODIUM 860mg; CARB 39g; FIBER 4g; PROTEIN 5g;
VIT A 70%; VIT C 30%; CALC 6%; IRON 10%
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