Italian Veggie Potato Soup with Pesto
![Italian Veggie Potato Soup with Pesto](https://i0.wp.com/alsum.com/wp-content/uploads/2021/11/Italian-Veggie-Potato-Soup-with-Pesto-scaled.webp?fit=199%2C250&ssl=1)
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.
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.