Potatoes, onions and more.

Italian Veggie Potato Soup with Pesto


Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.


1Teaspoon (Metric)oil
2OunceProsciutto (chopped )
1CupChopped onion
1Cupchopped carrot
1CupChopped celery
1Teaspoon (Metric)bottled garlic
2 1⁄2CupRusset potato (peeled and cubed )
6CupChicken broth
1⁄4CupTomato paste
1 1⁄2CupZucchini (sliced and halved )
4Teaspoon (Metric)jarred pesto


  1. Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes.
  2. Add potatoes, chicken broth, and rind. Bring to a boil.
  3. Cover, reduce heat and simmer for 15 minutes.
  4. Add sun-dried tomato paste and zucchini; cook 5 minutes more.
  5. Remove and discard rind and season to taste with salt and pepper.
  6. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.


6 Servings
SourceRecipe and photo courtesy of Potatoes USA
Prep time15 minutes
Cook time15 minutes