Italian Veggie Michigan Potato Soup | Michigan Potatoes
Warm up on a cool Fall day with this hearty Italian vegetable soup! Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.
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Cooking tools:
- Dutch oven
- Stove
- Cutting board
- Chef's knife
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Soup bowl
- Spoon
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
- pepper
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