Italian Potato Soup with Pesto
- Yield 6 servings
Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.
United States Potato Board
Ingredients
- 1 teaspoon oil
- 2 ounces prosciutto, chopped
- 1 cup onion, chopped
- 1 cup chopped carrot
- 1 cup sliced celery
- 1 teaspoon bottled garlic
- 2 1/2 cups peeled cubed russet potato
- 6 cups reduced sodium chicken broth
- 1 -- rind Parmgiano Reggiano cheese (about 3 inches long)
- 1/4 cup sun-dried tomato paste or Italian tomato paste
- 1 1/2 cups sliced and halved zucchini
- -- Salt and pepper
- 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.
