• 3 cups recipe-ready crushed tomatoes
• 1 lb. zucchini, chopped
• 4 cups vegetable stock, hot
• 2 Tbs. unsalted butter
• 3 Tbs. all purpose flour
• 3/4 tsp. pepper
• 3/4 tsp. nutmeg
• 1/2 tsp. sugar
• 1 Tbs. parsley, chopped
• 1-1/2 lbs. medium shrimp, peeled and deveined, thawed if frozen
• 1 cup seasoned croutons

Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft. Melt butter in a small heavy saucepan over medium heat. Whisk in flour with a wooden spoon to make a smooth paste. Whisk in 1/4 cup of the soup liquid and mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth. Increase heat to medium high. Stir in remaining stock, stirring constantly until mixture comes to a boil. Remove from heat and add remaining ingredients, except croutons. Simmer another 3-4 minutes until shrimp are just cooked. Serve with croutons.

Per serving: calories 365, fat 11.8g, 29% calories from fat, cholesterol 274mg, protein 39.8g, carbohydrates 25.5g, fiber 4.2g, sugar 7.3g, sodium 920mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.9, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wines are: Chianti, Chenin Blanc, or White Zinfandel.