Gnocchi Chicken Minestrone

1-1/4 pounds chicken tenderloins, ut into 1/2 inch pieces
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2 T olive oil, divided
1 each small green, sweet red, and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1/4 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 T tomato paste
1 package (16 ounces) potato gnocchi
1/2 cup shredded Asiago cheese
8 fresh basil leaves, thinly sliced

Sprinkle the chicken with oregano, salt and pepper, in a Dutch oven, saute chicken in 1 T oil until no longer pink.  Remove from pan and set aside.

In same pan, cook the peppers, zucchini, and onionin the remaining oil until tender.  Add the prosciutto and garlic; cook 1 minute longer.  Add the chicken broth, tomatoes, beans, peas, tomato paste, and chicken.  Brin to a boil.  Reduce heat, simmer uncovered for 20 minutes, stirring occasionally.

Meanwhile, cook the gnocchi according to the package directions.  Drain; stir into soup.  Garnish each serving with cheese and basil.