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Italian-Inspired Vegetable Soup

Total Time
50 min
Prep
30 min
Cook
20 min
Serves
12
Difficulty
Easy
Chockfull of vegetables, this is one heck of a bowl of soup. Toss in white beans or chopped shrimp for a light lunch.
Ingredients

escarole

2 cup(s), chopped

fresh spinach

2 cup(s), baby leaves

uncooked zucchini

2 small, cubed

uncooked fennel bulb(s)

1 medium, thinly sliced

sweet red pepper(s)

1 medium, chopped

uncooked onion(s)

1 cup(s), chopped

garlic clove(s)

2 medium clove(s), minced

fat free reduced sodium vegetable broth

6 cup(s)

canned diced tomatoes

28 oz, preferably fire-roasted

fresh thyme

2 tsp, finely chopped

fresh oregano

1 tsp, finely chopped

crushed red pepper flakes

¼ tsp

table salt

¾ tsp, or to taste

black pepper

¼ tsp, or to taste

fresh parsley

¼ cup(s), chopped

basil

¼ cup(s), fresh, leaves

Instructions

  1. Put escarole, spinach, zucchini, fennel, red pepper, onion, garlic, vegetable broth, diced tomatoes, thyme, oregano and red pepper flakes 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 1 cup per serving.
Notes
Sprinkle on Parmesan cheese for extra flavor (could affect SmartPoints values).

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