ITALIAN POTATO SOUP WITH PESTO

2 ounces prosciutto, chopped
1 cup chopped onion
1 cup chopped carrot
1 cup sliced celery
1 teaspoon bottled garlic
1 teaspoon oil
2 1/2 cups peeled cubed russet potato
6 cups reduced sodium chicken broth
1 piece parmesan rind*
1 1/2 cups sliced and halved zucchini
1/4 cup sun-dried tomato paste or Italian tomato paste
Salt and pepper to taste
4 teaspoons jarred pesto (to serve)
Crusty bread (to serve)

Cook prosciutto, onion, carrot, celery and garlic in oil in Dutch oven 5 minutes.

Add potatoes, chicken broth, and parmesan rind. Bring to a boil. Cover, reduce heat and simmer for15 minutes.

Add zucchini and sun-dried tomato paste; cook 5 minutes more.

TO SERVE:
Remove and discard parmesan rind. Season to taste with salt and pepper. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.

*Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.

Servings: 6
Adapted from unknown source