itaLian-inspiRed VegetabLe sOup

By blum099

1 PointsPlusTM VALUES PER SERVInG 12 SERVInGS pRep time: 30 mIn | cOOking time: 20 mIn LeVeL Of difficuLty: EASy
Chockfull of vegetables, this is one great snack.

Ingredients

• 2 cups escarole, chopped
• 2 medium garlic cloves, minced
• 1 cup onion, chopped
• 2 cups spinach, baby leaves
• 2 small zucchini, cubed
• 1 medium sweet red pepper, chopped
• 1 medium fennel bulb, thinly sliced
• 6 cups vegetable broth
• 28 oz canned diced tomatoes, preferably fire-roasted
• 1/4 tsp crushed red pepper flakes 2 tsp thyme, fresh, finely chopped 1 tsp fresh oregano, finely chopped 3/4 tsp table salt 1/4 tsp black pepper 1/4 cup parsley, fresh, chopped 1/4 cup basil, fresh, leaves

Preparation

Step 1

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.
2. Stir in salt, black pepper, parsley and basil. Serve. Yields about 1 cup per serving.