Photo of Garden Vegetable Soup by WW

Garden Vegetable Soup

0
0
0
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
Delicious between meals, as a first course, or in the starring main dish role at lunchtime or dinner, this comforting vegetable soup is satisfyingly full of a variety of vegetables and a flavorful, Italian-inspired broth. Serve it alongside a green salad spotted with bright herbs and toasted nuts, and some homemade croutons (oven toasted baguette slices or pita wedges). You could add Swiss chard or other greens to the pot for extra flavor and texture, or swap out the zucchini for a leafy green, as it adds more water than flavor to the soup.

Ingredients

Cooking spray

4 spray(s)

Uncooked carrot(s)

½ cup(s), sliced

Sweet red pepper(s)

½ cup(s), diced

Frozen chopped onions

¼ cup(s)

Garlic clove(s)

2 medium clove(s), minced

Fat free chicken broth

3 cup(s), beef broth or vegetable broth

Uncooked savoy cabbage

½ cup(s), shredded, chopped

Fresh spinach

½ cup(s), chopped

Canned tomato paste

2 tsp

Dried basil

½ tsp

Dried oregano

¼ tsp

Table salt

¼ tsp, or to taste

Uncooked zucchini

½ cup(s), diced

Instructions

  1. Spray large saucepan with cooking spray; heat. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Stir in zucchini; cook 3-4 minutes more. Serve hot. Yields about 1 cup per serving.