Italian-Inspired Vegetable Soup

By LaLaCooks

Course: soups
PointsPlus™ Value:    1
Servings:  12
Preparation Time:  30 min
Cooking Time:  20 min
Level of Difficulty:  Easy
 
Chockfull of vegetables, this is one heck of a snack. Toss in white beans or chopped shrimp for a heartier soup; sprinkle on Parmesan cheese for extra flavor.*
 

Notes
*Could affect PointsPlus values.

Ingredients

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

Details

Adapted from weightwatchers.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 1 cup per serving.