Potato, Zucchini and Tomato Stoup

{"handle":"potato-zucchini-and-tomato-stoup","title":"Potato, Zucchini and Tomato Stoup","seoTitle":"Potato, Zucchini and Tomato Stoup","ingredients":"

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 3 Idaho potatoes, peeled and diced
• 2 small or 1 large zucchini, sliced in half lengthwise, then cut into half moons
• 1 can fire-roasted diced tomatoes (28 ounces)
• 4 cups chicken stock (you can substitute vegetable stock to make this meal vegetarian)
• Salt and freshly ground black pepper
• 1 cup grated Parmigiano Reggiano cheese
• 1 cup basil leaves, thinly sliced

","preparation":"

Heat a deep pot over medium-high heat with the EVOO. Add the onion, garlic, potatoes and zucchini. Cook until softened, about 7-8 minutes.\n\nAdd 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.\n\nWhile the soup is simmering, heat a large, nonstick skillet over medium-high heat. Add 1/4 cup of the 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.\n\nTo serve, ladle the soup into four bowls and top each bowl with a cheese crisp. Garnish with basil.\n\nThis is one of many \"Yum-o!\" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

","tags":"boil,cheese,dinner,lunch,potatoes,sauté,simmer,soups and stoups,vegetables,Yum-o! Family-Friendly,Yum-o! The Family Cookbook","publishDate":"2008-03-26T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}