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Italian-Inspired Vegetable Soup

By

Weight Watchers 1 Points Plus Value
Prep time: 30 min Cook time: 20 min
Other time: 0 min Serves: 12

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • 2 cup(s) escarole, chopped
  • 2 clove(s) (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 oz canned diced tomatoes, preferably fire-roasted
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp fresh thyme, fresh, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • 3/4 tsp table salt
  • 1/4 tsp black pepper
  • 1/4 cup(s) fresh 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.

Toss in white beans or chopped shrimp for a heartier soup; sprinkle on Parmesan cheese for extra flavor.* *Could affect Points Plus values.

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