Italian-Inspired Vegetable Soup
0
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Chockful 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(es)
Onion
1 cup(s), chopped
Fresh spinach
2 cup(s), baby leaves
Zucchini
2 small, cubed
Red bell pepper
1 medium, chopped
Uncooked fennel bulb
1 medium, thinly sliced
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
Fresh basil
¼ cup(s), fresh, leaves
Garlic
2 clove(s), large, 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.
3
Yields about 250 ml (1 cup) per serving.
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