-- Preheat oven
-- Prepare soup through step 2; prepare bread and begin to bake - 15 minutes
-- Complete soup and bread; serve - 15 minutes
Tomato Gnocchi Florentine Soup
4 large tomatoes
4 cups fresh baby spinach leaves (4 oz)
1 (18.7-oz) can tomato basil soup
1 (14-oz) can vegetable broth
2 tablespoons unsalted butter
1 teaspoon dried dill weed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (16-oz) package gnocchi pasta
-- Cut tomatoes in half; squeeze to remove seeds, then chop coarsely.
-- Chop spinach coarsely; set aside.
1. Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Stir in tomatoes, dill weed, salt, and pepper; return to a boil.
2. Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.
3. Puree soup lightly using stick blender. Stir in gnocchi and spinach; cook 2-3 more minutes or until spinach wilts. Serve.
1/4 cup unsalted butter (1/2 stick)
1 Bakery baguette (8 oz)
2 tablespoons fresh Italian parsley, finely chopped
2 teaspoons minced garlic
1 tablespoon Italian seasoning herb paste
1/4 teaspoon kosher salt
1/8 teaspoon pepper
-- Preheat oven to 400°F. Cut butter into small pieces; place in bowl to soften.
-- Cut baguette in half lengthwise.
-- Chop parsley.
1. Stir parsley, garlic, herb paste, salt, and pepper into butter until blended.
2. Spread herb mixture evenly over bread; reassemble loaf and place on baking sheet. Bake 8-10 minutes or until butter melts and bread begins to crisp. Slice and serve.
-- Complete your meal with a fresh salad blend and fresh strawberries with pound cake for dessert.
-- Gnocchi, an Italian-style potato dumpling, is a great stir-in to update this classic Florentine soup.