Potato, Zucchini and Tomato Stoup |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I saw Rachael Ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy. 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.
|
|