Broccoli Soup with Gnocchi

Tonight Darlene wanted to try making something similar to the soup she did a few weeks ago but with gnocchi instead of rice. We had a little broccoli that we needed to use and also a red bell pepper and I figured those would go well in a soup so we set to work in the kitchen and this was the result.

1 c. TVP chunks
1 c. veggie broth
1 Tbs. olive oil
1 medium onion, diced
1 medium red bell pepper, diced
2 stalks celery, diced
1/2 lb. broccoli, cut into small pieces
2 cloves garlic, minced
1/2 tsp. celery seed
1/2 tsp. ground sage
1 tsp. dried thyme
1/2 tsp. salt
fresh ground pepper to taste
1 veg. boullion cube plus 5 c. water (or 5 more c. veg. broth)
1 package gnocchi

Bring the 1 c. veg. broth to a boil (in a measuring cup in the microwave or in a small saucepan), put TVP chunks in a small bowl, and pour broth over chunks, then cover the bowl and set aside. Meanwhile, in a medium stock pot, saute onion, pepper and celery in oil over medium heat for several minutes. Add broccoli and cook for a couple more minutes, then add garlic, herbs and salt & pepper. Cook another minute or so, then add water & veg. boullion. Bring to a boil, then reduce heat and simmer for 5-10 mins. or until broccoli is getting a little soft. Partially puree everything with a hand blender, but leave it a little chunky. Add TVP chunks and any remaining soaking liquid, partially cover and simmer for 20-30 minutes. Finally, add gnocchi and simmer for 3-4 more minutes.