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Italian Veggie Potato 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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Print Recipe
Potato Type: Russet
Prep Method: Boiled

Dish

Soup

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 6

Description

Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.

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

Preparation

  1. Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes.
  2. Add potatoes, chicken broth, and rind. Bring to a boil.
  3. Cover, reduce heat and simmer for 15 minutes.
  4. Add sun-dried tomato paste and zucchini; cook 5 minutes more.
  5. Remove and discard rind and season to taste with salt and pepper.
  6. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.

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Nutrition Facts Per Serving

Calories

153

Fat

6g

Sodium

998mg

Cholesterol

13g

Vitamin C

22mg

Carbohydrates

36g

Fiber

5g

Protein

12g

Potassium

770mg

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