Gnocchi Vegetable Soup
Fig and Goat Cheese Crispbread
Ingredients
- 1 cup chopped onion
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 2 tsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- 2 (14.5-oz) cans diced tomatoes with Italian seasoning
- 1 zucchini, cut into half-moons
- ½ (16-oz) pkg gnocchi
- 1 (5-oz) pkg baby kale
- ¼ cup pesto
Instructions
- Cook onion, carrots, celery, and garlic in hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or 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 kale until wilted. Stir in pesto.
Side Dish Ingredients
- ¼ cup fig preserves
- 4 slices multigrain crispbread
- ¼ cup crumbled goat cheese
Side Dish Instructions
- Spread preserves over crispbread slices. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 2 | |
| Calories |
319
|
100
|
419
|
| Fat (g) | 10 | 2 | 12 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 48 | 19 | 67 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 995 | 99 | 1094 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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- Matching Grocery List
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