Potato, Zucchini And Tomato Stoup Recipe

Name: Potato, Zucchini And Tomato Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, chopped, 3 garlic cloves, chopped, 3 idaho potatoes, peeled and diced, and more.

Yes, Potato, Zucchini And Tomato Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Zucchini And Tomato Stoup

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