Gnocchi Vegetable Soup
Honey-Balsamic Mixed Greens
Ingredients
- 1 onion, chopped
- 3 carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 6 cups low-sodium chicken broth
- 1 (14.5-oz) can diced tomatoes with Italian seasonings
- 2 zucchini, cut into half-moons
- 1 (16-oz) pkg potato gnocchi
- 1 (10-oz) pkg baby spinach
- ⅓ cup pesto
- ½ tsp freshly ground pepper
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 tender.
- Add broth and tomatoes; bring to a boil, reduce heat, and simmer 10 minutes. Add zucchini and gnocchi; cook until gnocchi is tender. Gradually add spinach until wilted. Stir in pesto and pepper.
Side Dish Ingredients
- 1 (10-oz) pkg spring mix
- 1 (8-oz) ball fresh mozzarella cheese, torn
- ½ cup chopped pistachios
- ½ cup honey-balsamic vinaigrette
Side Dish Instructions
- Toss together ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
247
|
540
|
| Fat (g) | 11 | 18 | 29 |
| Sat. Fat (g) | 2 | 7 | 9 |
| Protein (g) | 8 | 10 | 18 |
| Carb (g) | 41 | 9 | 50 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 771 | 289 | 1060 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
