Italian-Inspired Vegetable Soup

Italian-Inspired Vegetable Soup
Italian-Inspired Zero POINTS-Value Soup
Weight Watchers Recipe

1PointsPlus Value
Prep time: 30 min
Cook time: 20 min
Other time: 0 min
Serves: 12
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.*
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  
Instructions
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.
Notes
*Could affect PointsPlus values.