Potato, Zucchini and Tomato Stoup

Submitted by CookingONTheSide

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

 

• 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

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.

Reviews

[ellie_]

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!