Gnocchi Chicken Minestrone

By Cindy

Ingredients

• 1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 each small green, sweet red and yellow peppers, finely chopped
• 1 medium zucchini, finely chopped
• 1 cup chopped fresh baby portobello mushrooms
• 1/3 cup chopped red onion
• 1/3 cup chopped prosciutto or deli ham
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 3/4 cup canned white kidney or cannellini beans, rinsed and drained
• 1/2 cup frozen peas
• 3 tablespoons tomato paste
• 1 package (16 ounces) potato gnocchi
• 1/2 cup shredded Asiago cheese
• 8 fresh basil leaves, thinly sliced

Details

Servings 8

Preparation

Step 1

Sprinkle chicken with oregano, salt and pepper. In a Dutch oven,
saute chicken in 1 tablespoon oil until no longer pink. Remove from
the pan and set aside.
In the same pan, cook the peppers, zucchini, mushrooms and onion in
remaining oil until tender. Add prosciutto and garlic; cook 1 minute
longer. Add the broth, tomatoes, beans, peas, tomato paste and
chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20
minutes, stirring occasionally.
Meanwhile, cook gnocchi according to package directions. Drain; stir
into soup. Garnish each serving with cheese and basil. Yield: 8
servings (2-3/4 quarts).