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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181 Kcal (758 kJ) | ||
| Calories from fat | 99.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 17% | |
|---|---|---|---|
| Cholesterol | 9.57mg | 3% | |
| Sodium | 368.11mg | 15% | |
| Potassium | 337.31mg | 7% | |
| Total Carbs | 13.26g | 4% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 9.09g | 18% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 0.3mg | 1% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 51.22 Kcal (214 kJ) | ||
| Calories from fat | 28.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 17% | |
|---|---|---|---|
| Cholesterol | 2.71mg | 3% | |
| Sodium | 104.17mg | 15% | |
| Potassium | 95.45mg | 7% | |
| Total Carbs | 3.75g | 4% | |
| Sugars | 1.7g | 24% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 2.57g | 18% | |
| Vitamin C | 1.5mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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