Where would you like to go?
Soup Italian Veggie Potato Soup
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.
Ingredients 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 Preparation
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. Nutrition Calories153 Fat6g Sodium998mg Cholesterol13 Vitamin C22% Carbohydrates36g Fiber5g Protein12g Potassium770mg Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to
PotatoGoodness.com. OK Cancel