Italian-Inspired Vegetable Soup
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SmartPoints® value per serving
Total Time: 50 min
Prep: 30 min
Cook: 20 min
Serves: 8
Easy
Chockfull of vegetables, this is one heck of a bowl of soup. Toss in white beans or chopped shrimp or chicken to bulk up this brothy, nourishing soup for a heartier lunch or dinner. This soup uses a wide mix of vegetables that all cook quickly, which keeps the total time for this recipe on the shorter side for a simmered soup. The mix of fresh herbs gives the broth a more complex flavor. You can sprinkle on Parmesan cheese for extra flavor if you like. Serve each bowl with a piece of French bread to sop up the flavorful broth.
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Ingredients:
- 2 cups escarole, chopped
- 2 cups fresh spinach, baby leaves
- 2 small uncooked zucchini, cubed
- 1 medium uncooked fennel bulb, thinly sliced
- 1 medium sweet red pepper, chopped
- 1 cup uncooked onion, chopped
- 2 medium garlic cloves, minced
- 6 cups fat-free reduced-sodium vegetable broth
- 28 oz canned diced tomatoes, preferably fire-roasted
- 2 tsp Fresh thyme, finely chopped
- 1 tsp fresh oregano, finely chopped
- ¼ tsp crushed red pepper flakes
- ¾ tsp table salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ cup fresh parsley, chopped
- ¼ cup basil, fresh, leaves
Instructions
- Put escarole, spinach, zucchini, fennel, red pepper, onion, garlic, vegetable broth, diced tomatoes, thyme, oregano, and red pepper flakes 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 1/2 cups per serving.
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