Potato, Zucchini And Tomato Stoup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.