Gnocchi soup

Here's take two and creating some new soup recipes.  I really enjoy soup but hadn't really tried to create any of my own recipes.  In fact I was much more likely to open a tetra box of soup than bring out my soup pot, soup can really take a lot of time to make.  But this soup was so easy there's no excuse not to make it on a weeknight.  I think all in all it took less than 30 minutes to get on the table.  Perfect weeknight hearty soup!


4 cups low sodium vegetable broth
24 oz jar, low sodium, strained tomatoes
1 package frozen, gluten free, Conti's potato gnocchi
1 zucchini, thinly sliced
6 mushrooms, quartered
2/3 head Swiss chard, washed, stems and greens diced separated
1/4 red onion, diced
1 teaspoon minced garlic
1 teaspoon dry basil
1/2 teaspoon black pepper
sea salt to taste

Heat olive oil in a large soup pot, add the onion and the chard stems, saute until softened.  Add the garlic, saute one minute more.  Pour in the vegetable broth and the strained tomatoes, bring to a boil.  Reduce heat to a simmer, add the potato gnocchi, zucchini and the mushrooms.  Season with basil and pepper.  Cover and simmer for 8 minutes.  When the gnocchi are done add the chard greens and remove from heat to soften the greens.  Season with sea salt if desired.  Serve with warm toasted bread.