Potato, Zucchini And Tomato Stoup - cooking recipe

Ingredients

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

Preparation

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.