At a Glance
- Potato Type: Russet
- Prep Method: null
- Special Requests: Kid Friendly
- Cuisine: Italian
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
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
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.
Calories: 153 Fat: 6g Cholesterol: 13mg Sodium: 998mg Vitamin C: 22% Carbohydrates: 36g Fiber: 5g Protein: 12g Potassium: 770mg