Italian Veggie Potato Soup with Pesto

Name: Italian Veggie Potato Soup with Pesto
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 Teaspoon Oil; 2 Ounces Prosciutto (chopped); 1 Cup Onion (chopped); 1 Cup Carrot (chopped); 1 Cup Celery (chopped); 1 Teaspoon Bottled garlic; 2 ¼ Cups Alsum russet potato (peeled and cubed); 6 Cups Chicken broth; ¼ Cup Tomato paste; 1 ½ Cups Zucchini (sliced and halved); 4 Teaspoons Jarred pesto

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Italian Veggie Potato Soup with Pesto

Potatoes USA

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

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Prep Time 15

Cook Time 15

Course Soup

Servings

Ingredients

1 Teaspoon Oil
2 Ounces Prosciutto chopped
1 Cup Onion chopped
1 Cup Carrot chopped
1 Cup Celery chopped
1 Teaspoon Bottled garlic
2 ¼ Cups Alsum russet potato peeled and cubed
6 Cups Chicken broth
¼ Cup Tomato paste
1 ½ Cups Zucchini sliced and halved
4 Teaspoons 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.