Italian Potato Soup with Pesto - USPB - Colorado Potato

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
• Salt and pepper to taste
• 4 teaspoons jarred pesto