Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             Medium  zucchini -- sliced
  2             Medium  carrots -- sliced
  10                    mushrooms -- sliced
  1             Medium  onion -- sliced
  1           10 Ounce  russet potato -- peeled, cut into
          1 inch pieces  
  3               Cans  vegetable broth -- (14 1/2 ounce)
  3               Cups  canned crushed tomatoes with added puree
  1                Can  stewed tomatoes -- (14 1/2 ounce)
  3        Tablespoons  chopped fresh parsley
  2        Tablespoons  chopped fresh cilantro
  1         Tablespoon  chopped garlic
  1           Teaspoon  dried basil
  1           Teaspoon  dried oregano
                        Additional chopped fresh parsley

Preparation:

Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Strain cooking liquid into large saucepan; reserve vegetables. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth. Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid. Season to taste with salt and pepper. (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.

Nutritional Information:

1039 Calories (kcal); 14g Total Fat; (11% calories from fat); 41g Protein; 202g Carbohydrate; 7mg Cholesterol; 5050mg Sodium