Garden vegetable soup
1
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Loaded with nutritious non-starchy veggies, this ZeroPoint soup works well with lunch, as an afternoon snack, or a first course for dinner. Try making a double batch and freezing extra portions to reheat in the days ahead.
Ingredients
Cooking spray
4 spray(s)
Carrots
1 cup(s)
Red bell pepper
1 medium
Uncooked onion
0.25 cup(s), chopped
Garlic
2 clove(s)
Fat free chicken broth
3 cup(s)
Savoy cabbage
1 cup(s), shredded
Tomato paste
2 tsp
Dried basil
0.5 tsp
Dried oregano
0.25 tsp
Table salt
0.25 tsp
Baby spinach
1 cup(s)
Uncooked zucchini
1 cup(s), chopped
Instructions
1
Coat a medium pot with cooking spray and heat over medium-low. Add the carrot, bell pepper, onion, and garlic and cook until softened, 5 to 10 minutes, stirring occasionally.
2
Add the stock, cabbage, tomato paste, basil, oregano, and salt and bring to a boil over high heat. Reduce heat and simmer, covered, for about 15 minutes. Stir in the spinach and zucchini and cook until tender, 3 to 4 minutes.
3
Serving size: 1½ cups
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