Zucchini Soup

1 cup boiling water

4 sun-dried tomatoes (not oil packed)

2 ½ pounds red skinned potatoes, cut into cubes

3 cups water

2 cups all natural vegetable broth (or chicken broth without MSG)

½ teaspoon ground pepper

3 zucchini, coarsely grated

1/3 cup nonfat evaporated milk

1/3 cup chopped fresh basil (or 1 teaspoon dried basil)

In small bowl, pour the boiling water over the tomatoes.  Let stand until the tomatoes are soft (about 5 minutes).  Drain.  Finely chop the tomatoes. In large saucepan over high heat, bring potatoes, water, broth and pepper to boil.  Reduce heat to low, cover and simmer, stirring occasionally, until potatoes are tender about 20 minutes).

Remove from heat.  Using a slotted spoon, transfer half 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 saucepan to medium heat, cover and simmer, stirring once or twice, until the zucchini are tender and wilted, 5-7 minutes. Stir in evaporated milk, basil and chopped tomatoes.

Serves: 6