Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  zucchini        sliced
  2             medium  carrots sliced
  10                    mushrooms       sliced
  1             medium  onion   sliced
  1                     russet potato (10-ounce)        peeled,
                        cut into
          1 inch pieces  
  3               cans  vegetable broth (14 1/2-ounce)
  3               cups  canned crushed tomatoes with added puree
  1               cans  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:

25 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 10mg Sodium