Tomato Gnocchi Florentine Soup With Herbed Baguette

Ingredients


4 large tomatoes
4 cups fresh baby spinach leaves (4 oz)
1 (16-oz) box creamy tomato 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 mini gnocchi pasta



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



2 lb fresh Swiss or rainbow chard (rinsed)
1 tablespoon extra-virgin olive oil
1/3 cup pre-diced red onions
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/4 cup raspberry (or savory-flavored) vinaigrette


Description

Tomato Gnocchi Florentine Soup With Herbed Baguette

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