Italian Veggie Soup with Pesto

Soup

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:

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

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