Zucchini Soup

Serving Size: 8

4 sun-dried tomatoes (hydrated in boiling water, about 5 minutes) - finely
chopped
2 1/2 pounds red-skinned potatoes - cut into cubes
3 cups water
2 cups vegetable broth
1/2 teaspoon freshly-ground black pepper
3 zucchini, coarsely grated
1/3 cup nonfat evaporated milk
1/3 cup chopped fresh basil (or 1 teaspoon dried basil)

In a large saucepan over high heat, bring the potatoes, water, stock 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, 5 to 7 minutes.
Stir in the evaporated milk, basil and chopped tomatoes.

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