Old MacDonald's Potato Box Recipes
Italian Potato Soup with Pesto 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 Directions 1. Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes. Add potatoes, chicken broth, and rind. Bring to a boil. Cover, reduce heat and simmer for15 minutes. 2. Add sun-dried tomato paste and zucchini; cook 5 minutes more. Remove and discard rind and season to taste with salt and pepper. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.

Old MacDonald's Potato Box Recipes

Italian Potato Soup with Pesto

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

Directions

1. Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes. Add potatoes, chicken broth, and rind. Bring to a boil. Cover, reduce heat and simmer for15 minutes.

2. Add sun-dried tomato paste and zucchini; cook 5 minutes more. Remove and discard rind and season to taste with salt and pepper. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.