Potato, Zucchini and Tomato Stoup

Name: Potato, Zucchini and Tomato Stoup
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 3 garlic cloves, chopped; 3 idaho potatoes, peeled and diced; 2 small zucchini or 1 large zucchini, sliced in half lengthwise then cut into half moons; 1 (28 ounce) can fire-roasted diced tomatoes; 4 cups chicken stock (use vegetable stock to make this meal vegetarian); salt; fresh ground black pepper; 1 cup parmigiano-reggiano cheese, grated; 1 cup basil leaves, thinly sliced

Submitted by CookingONTheSide

"I saw Rachael Ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 idaho potatoes, peeled and diced
2 small zucchini or 1 large zucchini, sliced in half lengthwise then cut into half moons
1 (28 ounce) can fire-roasted diced tomatoes
4 cups chicken stock (use vegetable stock to make this meal vegetarian)
salt
fresh ground black pepper
1 cup parmigiano-reggiano cheese, grated
1 cup basil leaves, thinly sliced

directions

Heat a deep pot over medium-high heat with the olive oil.
Add the onion, garlic, potatoes and zucchini.
Cook until softened, about 7-8 minutes.
Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper.
Bring the soup up to a boil then turn it down to a simmer.
Cook for 8-10 minutes.
Taste and re-season.
While the soup is simmering, heat a large, nonstick skillet over medium-high heat.
Add 1/4 cup of cheese in a small mound to the skillet.
Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others.
Cook for 3-5 minutes or until golden and crisp.
Transfer to a cooling rack.
To serve, ladle the soup into a bowl and top with a cheese crisp.
Garnish with basil.

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Reviews

Very good soup, even though I felt lazy and didn't make the cheese crisps -- instead just passed around the Parmesan for everyone to sprinkle on their soup. Next time I will try the cheese crisps too! Thanks for sharing!

ellie_

RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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