Gnocchi Chicken Minestrone

I made this bowl of delicious-ness this week. I hope you like it too!! We decided it was a keeper!!

Gnocchi Chicken Minestrone

Ingredients:

1-1/4 lbs. diced chicken (I used rotisserie to save a step, you could precook chicken breasts or use leftovers)

3/4 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. pepper

1 each - small red and yellow peppers, finely chopped

1 medium zucchini, finely chopped

1 cup baby portobello mushrooms, finely chopped

1/3 cup chopped red onion

1/3 cup chopped prosciutto or deli ham

4 minced garlic cloves

2 (14-1/2 oz.) cans of chicken broth

1 can (14-1/2 oz.) Italian diced tomatoes, undrained

3/4 cup canned white beans, rinsed and drained

small can of peas

3 tbsp. tomato paste

1 (16 oz.) package of tomato paste

1/2 cup shredded Asiago cheese

8 fresh basil leaves thinly sliced

Directions:

Sprinkle chicken with oregano, salt, and pepper. Saute raw vegetables: peppers, zucchini, mushrooms, and onions in a large sauce pan with 2 tbsp. of 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 the gnocchi according to package directions. Drain and stir into the soup. Garnish with cheese and basil. 

Serve with crusty bread!! :)