Italian Potato Soup
Yum. I love soup! And potatoes!
2-3 Tbsps. Basil or Tuscan Herb Extra Virgin Olive Oil
½ cup Carrot (chopped)
⅓ cup Celery (chopped)
⅓ cup Onion (minced)
4½ cups potatoes (medium cubed)
¾ cup Tomatoes, fresh or canned (chopped)
3 cups Vegetable broth
1-2 Tbsp. Tuscan Bread Dipper Herb Mix
3-4 tablespoons Freshly grated parmesan cheese
1-2 teaspoons Freshly chopped parsley or basil
- In a large pot add the olive oil and chopped carrot, celery and onion. Cook on medium heat until the onion is transparent about 3 minutes.
- Add the potatoes, tomatoes, vegetable broth and spices, mix to combine. Bring to a boil then reduce heat. Cover the pot and simmer for about 20 minutes, uncover and cook for about 5-10 minutes, or until the potatoes are tender.
- Serve immediately topped with freshly chopped parsley and freshly grated parmesan cheese.
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