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Potato Mint Soup

Chopped yellow onion is sautéed until translucent and combined with chicken stock, diced potatoes, salt and pepper. Soup is brought to a rolling boil, zucchini is stirred in and soup is simmered 10 minutes. Pasta stirred into soup and cooked until al dente. Individual servings are sprinkled with chopped fresh mint and Romano cheese.

Ingredients -

1 medium Yellow Onion, chopped
3 tablespoons Olive Oil
8 cups Chicken Stock
3 Potatoes, peeled and diced
Salt and Pepper, to taste
3 small Zucchini, sliced
1 cup Ditilini or Tubetti Pasta
2 tablespoons Fresh Mint, chopped
1/4 cup Romano Cheese

Preparation:

1. Place the onions and the oil in a large saucepan and sauté until onions are translucent.

2. Add the chicken stock, potatoes, salt and pepper.

3. Bring to a simmer and add the zucchini.

4. Cook 10 minutes, then add the pasta and cook till pasta is al dente.

5. Sprinkle with the fresh mint and romao cheese. Serve hot.

Soup Making Tips -
Fresh Mint

	Fresh mint leaves are found in the produce section of supermarkets with other fresh herbs. The flavor of mint is sweet, and leaves a cool, refreshing aftertaste.

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