Potato, Zucchini and Tomato Stoup

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

• Ready In: 30 mins
• 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

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