Italian Veggie Potato Soup with Pesto

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Italian Veggie Potato Soup with Pesto

Italian Veggie Potato Soup with Pesto

Source: 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 Ounce Prosciutto chopped
  • 1 Cup Chopped onion
  • 1 Cup chopped carrot
  • 1 Cup Chopped celery
  • 1 Teaspoon bottled garlic
  • 2 1/4 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 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.