Vegetable Soup - cooking recipe

Ingredients

1/4 c. diced onion
1 tsp. minced fresh garlic
1 c. thinly sliced zucchini
1/2 c. thinly sliced carrots
1/2 c. chopped seeded tomato
1 tsp. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. basil leaves
1/8 tsp. pepper
2 c. water

Preparation

In a 1 1/2-quart nonstick saucepan, combine onion and garlic. Cook, stirring occasionally, until onion is translucent.
Add remaining ingredients except water and stir to combine.
Cover and cook over low heat, stirring occasionally, for 10 minutes.
Add water and bring to a boil.
Cover and cook over medium heat until vegetables are soft, about 20 minutes.
Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
In two batches, puree remaining soup in blender.
Return pureed mixture to saucepan and reserved vegetables and heat.
Yield:
2 servings, 2 1/4 vegetable exchange.