1/4cup sun-dried tomato paste or Italian tomato paste
1 1/2cups sliced and halved zucchini
-- Salt and pepper
4teaspoons 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 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.