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(s)
1 cup(s), chopped
Fresh spinach
2 cup(s), baby leaves
Zucchini
2 small, cubed
Red bell pepper(s)
1 medium, chopped
Uncooked fennel bulb(s)
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 large clove(s), minced