Italian Veggie Potato Soup with Pesto

Italian Veggie Potato Soup with Pesto

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 minutes
Cook Time 15 minutes
Course Soup
Servings 6

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.