Photo of Italian-inspired vegetable soup by WW

Italian-inspired vegetable soup

0
0
0
SmartPoints® value per serving
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
12
Difficulty
Easy
Chockfull of vegetables, this is one heck of a snack or appetiser. Toss in white beans or chopped shrimp for a heartier soup or add a sprinkle of Parmesan cheese.

Ingredients

Escarole

2 cup(s), chopped

Black pepper

¼ pinch

Uncooked onion(s)

1 cup(s), chopped

Fresh spinach

2 cup(s), baby leaves

Uncooked zucchini

2 small, cubed

Sweet red pepper(s)

1 medium, chopped

Uncooked fennel bulb(s)

1 medium, thinly sliced

Fat free vegetable broth

6 cup(s)

Canned diced tomatoes

28 oz, preferably fire-roasted

Crushed red pepper flakes

¼ tsp(s)

Fresh thyme

2 tsp(s), finely chopped

Fresh oregano

1 tsp(s), finely chopped

Table salt

¾ tsp(s)

Fresh parsley

¼ cup(s), fresh, chopped

Basil

¼ cup(s), fresh, leaves

Garlic clove(s)

2 clove(s), medium, minced

Instructions

  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.
  2. Stir in salt, black pepper, parsley and basil. Serve. Yields about 250 ml (1 cup) per serving.

Notes

*Could affect SmartPoints® values.