Zucchini Soup

1 large or 2 medium zucchini
2-3 medium potatoes
1-2 medium onions, chopped
2-3 T. olive oil
3-4 c. broth or water (I usually use chicken broth)
at least 1/4 c. basil leaves
salt and freshly ground pepper

Wash the zucchini, slice lengthwise, scoop out the seeds and cut into 1" cubes. You may only need one zucchini if it is large. There should be about equal amounts of zucchini and potatoes

Peel the potatoes and cut into 1/2 " cubes. In a heavy stockpot saute' the onion in the olive oil until it is golden. Add the zucchini and the potatoes. Toss them in the oil for a minute or two. Add the broth (or water) and bring to a simmer. Cook, uncovered, until the vegetables are tender---about 25-30 minutes. Add the basil leaves and simmer a few more minutes. This soup is very good with a strong basil flavor, so don't be stingy.

Put in a food processor and puree. Taste for seasoning.

Return soup to pot and reheat. Serve hot with a basil leaf or two on top. Serves 4-6. This soup freezes well.

I usually serve with rolls (the bran rolls are really good)