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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Soups Stews Potatoes Vegetables Easy Stocks Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Squash Tomatoes Taste Mood Savory Number Of Servings Presentation Served Hot

Potato Zucchini And Tomato Stoup

I saw rachael ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy.

Steps

Heat a deep pot over medium-high heat with the olive oil.
Add the onion , garlic , potatoes and zucchini.
Cook until softened , about 7-8 minutes.
Add 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.
While the soup is simmering , heat a large , nonstick skillet over medium-high heat.
Add 1 / 4 cup of 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.
To serve , ladle the soup into a bowl and top with a cheese crisp.
Garnish with basil.

Ingredients

extra virgin olive oil, onion, garlic cloves, idaho potatoes, zucchini, diced tomatoes, chicken stock, salt, fresh ground black pepper, parmigiano-reggiano cheese, basil leaves