Zucchini Soup

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
160
FAT
3%
CHOL
1%
SOD
18%

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Ingredients for 8 servings

1 cup boiling water

4 sun-dried tomatoes (not oil-packed)

2 1/2 lb red-skinned potatoes, cut into cubes

3 cups water

2 cups vegetable broth

1/2 tsp. freshly ground pepper

3 zucchini, coarsely grated

1/3 cup nonfat evaporated milk

1/3 cup chopped fresh basil or 1 tsp. dried basil

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