• 8servings
  • 55minutes
  • 88calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, B12, H, C, D
MineralsFluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 1/2 tablespoons olive oil

  2. 1 medium zucchini, cubed

  3. 1 clove garlic, minced

  4. 8 large tomatoes, cored

  5. 1 small sweet onion, chopped

  6. 1 tablespoon chopped fresh red chile pepper

  7. 1 (14 ounce) can vegetable broth

  8. 1 tablespoon dried tarragon

  9. 2 teaspoons dried dill weed

  10. 1 teaspoon salt

  11. 1/4 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.

  2. In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.

  3. 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, and mix in the zucchini and garlic. Cover, and cook 45 minutes.


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