Guest guest Report post Posted October 1, 2002 * Exported from MasterCook * Zucchini Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 4 sun-dried tomatoes (not oil-packed) 1 1/2 pounds red-skinned potatoes 2 cups canned vegetable broth 1/2 teaspoon ground pepper 3 zucchini -- coarsely grated 1/3 cup fat-free evaporated milk 1/3 cup fresh basil -- chopped In a bowl, pour boiling water over tomatoes. Let stand until tomatoes are soft, about 5 mins. Drain, the chop tomatoes. In a large saucepan over high heat, bring potatoes, 3 cups water, broth and pepper to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until potatoes are tender, about 20 mins. Remove from heat. Using a slotted spoon, transfer about half of the potatoes to a medium bowl and mash until almost smooth. Return the mashed potatoes to the saucepan. Add zucchini and stir to blend. Return the saucepan to medium heat, cover and simmer, stirring once or twice, until zucchini is tender and wilted, about 5 to 7 mins. Stir in evaporated milk, basil and chopped tomatoes. To serve, ladle into individual bowls. Source: " Woman's World - July 23, 2002 " S(MC Formatted/Posted by): " Lily [AmandasMom971] " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; trace Fat (5.6% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Share this post Link to post Share on other sites
