soups

Ingredients

	2 cup(s) escarole, chopped
	2 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, 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

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 POINTS values.