Gnocchi Vegetable Soup
Garlic Cheese Toast
Ingredients
- 1 onion, chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (48-oz) carton chicken broth
- 2 (14.5-oz) cans diced tomatoes with Italian seasoning
- 1 zucchini, cut into half-moons
- 1 (16-oz) pkg potato gnocchi
- 1 (10-oz) pkg spinach
- ⅓ cup pesto
Instructions
- Cook onion, carrots, celery, and garlic in hot oil in a large Dutch oven over medium-high heat until vegetables are tender.
- Add broth and tomatoes; bring to a boil, reduce heat, and simmer 10 minutes. Add zucchini and gnocchi; simmer until gnocchi is tender. Gradually stir in spinach until wilted. Stir in pesto, and season with salt and pepper to taste.
Side Dish Ingredients
- 1 (8-count) pkg frozen Texas toast with garlic and cheese
Side Dish Instructions
- Bake cheese toast according to package directions.
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