It's Wednesday and that means it's Soup Night for my family. Although tonight we're doing chili, I thought it'd only be fitting to post a soup recipe on the blog today :)
I am still really new to gnocchi, but I really like it. I know it's basically a potato dumpling and I have to say that I like it a lot more than actual dumplings that can get soggy in soup. Gnocchi really holds up its texture. This minestrone has a plethora of veggies in it and all of the flavors work amazingly together. Any soup that uses zucchini is automatically high up on my list of favorite soups!
I don't know about y'all, but New York has not gotten the memo that it is supposed to be warming up and we're supposed to get more snow today, so soup is really perfect for serving up! Even if it's warmer where you are, this soup is not as heavy as it appears and is a really fantastic recipe.
What you need:
- 1 1/2 lbs. chicken, cut into bite-size pieces
- 3/4 tsp. oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. olive oil (divided)
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 zucchini, diced
- 1/3 cup red onion, diced
- 1/3 cup proscuitto, diced
- 4 minced garlic cloves
- 2 cans (14.5 oz. each) chicken broth
- 1 can (14.5 oz.) Italian diced tomatoes (do not drain)
- 1 can cannellini beans, rinsed and drained
- 1/2 cup frozen peas
- 3 Tbsp. tomato paste
- 16 oz. potato gnocchi
- 1/2 cup Italian blend cheese
- 8 basil leaves, thinly sliced
- Season chicken with oregano, salt, and pepper.
- Heat 1 Tbsp. oil in a skillet and saute chicken until done. Remove from pan.
- Cook peppers, zucchini, and onion in the same skillet in remaining oil until tender.
- Add proscuitto and garlic. Cook for one more minute.
- Add veggies to a large pot.
- Add broth, tomatoes, beans, peas, and tomato paste. Add chicken.
- Bring to a boil. Reduce heat and simmer for 20 minutes, stirring every once in a while.
- Cook gnocchi separately, then stir into soup.
- Serve garnished with cheese and basil leaves.
Just the veggies - look how colorful!
Recipe from The Unsophisticated Kitchen
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