Italian Veggie Potato Soup with Pesto
Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
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 and pepper to taste
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