Zucchini-Tomato-Noodle Soup

INGREDIENTS:

3 pounds (1.35 kg) zucchini
3/4 cup (175 ml) water
1/2 cup (125 ml) butter
4 cups (1 L) chopped onions
8 cups (2 L) tomatoes, cut into eights
1 can (48 ounces/1.5 L) chicken broth
3 cloves garlic, chopped
1 teaspoon (5 ml) Beau Monde seasoning
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
1 pound (450 g) 100% durum noodles
Garlic bread (optional)

PROCEDURES:

1. Scrub zucchini with vegetables brush under cold running water. Slice lengthwise into halves with utility knife. (If zucchini is large, cut into 4 lengthwise pieces.) Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.

2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.

3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.

4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.

5. Meanwhile, cook noodles according to package directions. Drain well.

6. Add noodles to soup; heat through. Serve with garlic bread.

~ Makes 8 servings