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Italian Veggie Potato Soup with Pesto
Ready Time: 30min
Prep Time: 15min
Cook Time: 15min
Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.
1 teaspoon oil
2 ounces prosciutto, chopped
1 cup chopped onion
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
1/4 cup sun-dried tomato paste or Italian tomato paste
1 1/2 cups sliced and halved zucchini
4 teaspoons jarred pesto
Salt and pepper to taste
Prep Time: 15min | Cook Time: 15min
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.
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