Weight Watchers Italian-Inspired Vegetable Soup

By lkalemba

0 Weight Watchers Points!

Ingredients

• 2 cup(s) Escarole (chopped)
• 2 medium Garlic clove(s) (minced)
• 1 cup(s) uncooked Onion(s) (chopped)
• 2 cup(s) fresh Spinach (baby leaves)
• 2 small uncooked Zucchini (cubed)
• 1 medium Sweet Red Pepper(s) (chopped)
• 1 medium uncooked Fennel Bulb(s) (thinly sliced)
• 6 cup(s) reduced sodium Vegetable Broth
• 28 ounces canned diced Tomatoes (preferably fire-roasted)
• 1/4 teaspoon crushed Red Pepper Flakes
• 2 teaspoons fresh Thyme (finely chopped)
• 1 teaspoon fresh Oregano (finely chopped)
• 3/4 teaspoon table Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup(s) fresh Parsley(chopped)
• 1/4 cup(s) fresh Basil leaves

Details

Servings 12
Cooking time 45mins
Adapted from abc.go.com

Preparation

Step 1

Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in salt, black pepper, parsley and basil. Serve. Yields about 12 servings of 1 cup each.