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More Popular Recipes

Potato, Zucchini and Tomato Stoup

Recipe #294700 | 30 min | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Lainey6605

RECIPE BY: Lainey6605

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

Posted on: Mar 26, 2008

Print Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic clove, chopped
  • 3 idaho potato, peeled and diced
  • 2 small zucchini, sliced in half lengthwise then cut into half moons or 1 large zucchini, sliced in half lengthwise then cut into half moons
  • 1 (28 ounce) can fire-roasted diced tomato
  • 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

    • Directions

    1. 1
      Heat a deep pot over medium-high heat with the olive oil.
    2. 2
      Add the onion, garlic, potatoes and zucchini.
    3. 3
      Cook until softened, about 7-8 minutes.
    4. 4
      Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper.
    5. 5
      Bring the soup up to a boil then turn it down to a simmer.
    6. 6
      Cook for 8-10 minutes.
    7. 7
      Taste and re-season.
    8. 8
      While the soup is simmering, heat a large, nonstick skillet over medium-high heat.
    9. 9
      Add 1/4 cup of cheese in a small mound to the skillet.
    10. 10
      Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others.
    11. 11
      Cook for 3-5 minutes or until golden and crisp.
    12. 12
      Transfer to a cooling rack.
    13. 13
      To serve, ladle the soup into a bowl and top with a cheese crisp.
    14. 14
      Garnish with basil.

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    Nutrition Facts

    Serving Size 1 (735g)

    Recipe makes 4 servings

    Calories 433
    Calories from Fat 142 (32%)
    Amount Per Serving %DV
    Total Fat 15.8g 24%
    Saturated Fat 5.3g 26%
    Monounsaturated Fat 8.2g
    Polyunsaturated Fat 1.7g
    Trans Fat 0.0g
    Cholesterol 21mg 7%
    Sodium 1130mg 47%
    Potassium 1745mg 49%
    Total Carbohydrate 56.0g 18%
    Dietary Fiber 8.2g 32%
    Sugars 14.7g
    Protein 20.1g 40%
    Vitamin A 1732mcg 34%
    Vitamin B6 1.1mg 55%
    Vitamin B12 0.3mcg 4%
    Vitamin C 77mg 129%
    Vitamin E 1mcg 3%
    Calcium 380mg 38%
    Iron 3mg 21%

    detailed view...

    how is this calculated?

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