Italian Potato Soup with Pesto – USPB
Who knew that potatoes, prosciutto and pesto could mingle in one bowl? Then, mix in carrots, zucchini or other veggies lingering in the fridge to round out this soup. The best part? The kids will have no difficulty slurping up their veggies!
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
- Salt and pepper to taste
- 4 teaspoons jarred pesto
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 for15 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.
Cal: 153 Chol: 13mg Sodium: 998mg
Fat: 6g Vitamin C 22mg Potassium: 770mg
Carb: Fiber: 5g Protein: 12g