Italian Potato Soup with Pesto
- Yield: 6 servings
Ingredients
- 1teaspoon oil
- 2ounces prosciutto, chopped
- 1cup onion, chopped
- 1cup chopped carrot
- 1cup sliced celery
- 1teaspoon bottled garlic
- 2 1/2cups peeled cubed russet potato
- 6cups reduced sodium chicken broth
- 1-- rind Parmgiano Reggiano cheese (about 3 inches long)
- 1/4cup sun-dried tomato paste or Italian tomato paste
- 1 1/2cups sliced and halved zucchini
- -- Salt and pepper
- 4teaspoons jarred pesto
Instructions
- 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.
Nutritional Info *per serving
- Calories 153
- Fat 6g
- Cholesterol 13mg
- Sodium 998mg
- Potassium 770mg
- Carbohydrate 36g
- Fiber 5g
- Protein 12g