Zucchini Soup

Nutrition Facts

Per Serving: calories: 155 ; carbohydrates: 27 g; total fat: 2 g; saturated fat:1 g; cholesterol: 1 mg; fiber: 4 g; protein:11 g; sodium: 173 mg; carb choices: 2 **To Make a fully Vegetarian dish, use only Low Sodium Vegetable broth**

Ingredients

Yield: 4 servings

1½ lbs zucchini (about 2 medium size) should yield 2 ¼ cups grated
2 cups low sodium chicken broth/stock
2 cups low sodium vegetable broth/stock
2 small red potatoes (¾ cup when chopped)
4 dry, sundried tomatoes, sliced thinly (1/4 cup firmly packed)
¼ teaspoon ground pepper
½ cup nonfat evaporated milk
1½ teaspoon dried basil or ¼ cup packed fresh basil leaves (do not chop basil until ready to add to soup)

Directions

Dice red potatoes, in a pan cover potatoes with water and simmer until tender, (about 15 minutes). Drain water and smash the potatoes with fork or masher, set aside. In a large pot bring the chicken and vegetable broth to a low boil, add zucchini, pepper, chopped or dried basil, and dried tomatoes, reduce to simmer and cook for 7 minutes, stir in nonfat milk and serve.

OPTION: If you like food a little spicy, add 1 tablespoon Siracha Hot Sauce to soup when cooking.

11/29/2011 09:53 am | by Jennifer