Potatoes, onions and more.
Italian Veggie Potato Soup with Pesto
Description
Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.
Ingredients
| 1 | Teaspoon (Metric) | oil |
| 2 | Ounce | Prosciutto (chopped ) |
| 1 | Cup | Chopped onion |
| 1 | Cup | chopped carrot |
| 1 | Cup | Chopped celery |
| 1 | Teaspoon (Metric) | bottled garlic |
| 2 1⁄2 | Cup | Russet potato (peeled and cubed ) |
| 6 | Cup | Chicken broth |
| 1⁄4 | Cup | Tomato paste |
| 1 1⁄2 | Cup | Zucchini (sliced and halved ) |
| 4 | Teaspoon (Metric) | jarred pesto |
Instructions
- Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes.
- Add potatoes, chicken broth, and rind. Bring to a boil.
- Cover, reduce heat and simmer for 15 minutes.
- Add sun-dried tomato paste and zucchini; cook 5 minutes more.
- Remove and discard rind and season to taste with salt and pepper.
- Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.
Summary
| Yield | |
|---|---|
| Source | Recipe and photo courtesy of Potatoes USA |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Recipes | Soup |