Low Fat Monday - Zucchini Soup

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* Exported from MasterCook Mac *

 

Zucchini Soup

 

Recipe By : The Mayo Clinic - Williams Sonoma Cookbook

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup boiling water

4 sun-dried tomatoes (not oil packed)

2 1/2 pounds red-skinned potatoes -- cut into cubes

3 cups water

2 cups vegetable broth

1/2 teaspoon ground pepper

3 zucchini -- coarsely grated

1/3 cup nonfat evaporated milk

1/3 cup chopped fresh basil

(or 1 tsp dried basil)

 

In a small bowl, pour the boiling water over the tomatoes. Let stand until

the tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes

finely.

 

In a large saucepan over high heat, bring the potatoes, water, broth and

pepper to a boil. Reduce heat to low, cover and simmer, stirring

occasionally until the potatoes are tender, about 20 minutes.

 

Remove from heat. Using a slotted spoon, transfer about half the potatoes

to a medium bowl. Using a potato masher, mash until almost smooth. Return

the mashed potatoes to the saucepan. Add the zucchini and stir to blend.

 

Return the saucepan to medium heat, cover and simmer, stirring once or

twice, until the zucchini are tender and wilted, about 5 to 7 minutes. Stir

in the evaporated milk, basil and chopped tomatoes.

 

To serve, ladle into individual bowls.

 

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Per serving (excluding unknown items): 49 Calories; 1g Fat (19% calories

from fat); 2g Protein; 8g Carbohydrate; 1mg Cholesterol; 418mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Vegetable; 1/2 Fat

 

Serving Ideas : Serve with green salad.

 

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