1 medium zucchini, cubed, 1 clove garlic, minced
8 large tomatoes, cored
1 small onion, chopped
1 Tbs chopped red chili pepper (optional)
1 (14 oz) can vegetable broth
3 Tbs tarragon or 1 Tbs dried
2 Tbs fresh dill or 2 tsp dried dill weed
1 tsp salt
1/4 tsp ground black pepper
Heat the oil in a skillet over medium heat. Add the garlic and zucchini and, stirring, cook until lightly browned. Remove from heat and set aside. In a blender puree tomatoes, onion, and chili pepper, leaving a few small chunks. In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, mix in the zucchini and garlic. Cover and cook for 45 minutes. Serves 8.
1 cup chopped tomatoes have about 32 calories and 1.58 g protein.
Courtesy of of the DDA