Ingredients

• 4 large tomatoes
• 4 cups fresh baby spinach leaves (4 oz)
• 1 (18.7 oz) can tomato-basil soup
• 1 ½ cups vegetable broth (or stock)
• 2 tablespoons unsalted butter
• 1 teaspoon dried dill
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 (16 oz) package gnocchi

Prep

Steps

1. Cut tomatoes in half; squeeze to remove seeds, then chop coarsely. Chop spinach coarsely; set aside.
2. Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Stir in tomatoes, dill, salt, and pepper; return to a boil. Reduce heat to medium; cook and stir 12–15 minutes until tomatoes are softened.
3. Puree soup lightly using stick blender. Stir in gnocchi and spinach; cook 2–3 more minutes until spinach wilts. Serve.

Ingredients

• ¼ cup unsalted butter
• 1 (8 oz) Bakery baguette
• 2 tablespoons fresh Italian parsley
• 2 teaspoons minced garlic
• 1 tablespoon Italian herb paste
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Prep

Steps

1. Preheat oven to 400°F. Cut butter into small pieces and place in bowl to soften. Cut baguette in half lengthwise. Chop parsley finely.
2. Stir parsley, garlic, herb paste, salt, and pepper into butter until blended. Spread herb mixture evenly over bread; reassemble loaf and place on baking sheet.
3. Bake 8–10 minutes until butter melts and bread begins to crisp. Slice and serve.