Italian-Inspired Vegetable Soup
0
Points®
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
8
Difficulty
Easy
Chockfull of vegetables, this is one heck of a bowl of soup. Toss in white beans or chopped shrimp or chicken to bulk up this brothy, nourishing soup for a heartier lunch or dinner. This soup uses a wide mix of vegetables that all cook quickly, which keeps the total time for this recipe on the shorter side for a simmered soup. The mix of fresh herbs give the broth a more complex flavor. You can sprinkle on Parmesan cheese for extra flavor, if you like. Serve each bowl with a piece of French bread to sop up the flavorful broth.
Ingredients
Escarole
2 cup(s), chopped
Spinach
2 cup(s), baby leaves
Uncooked zucchini
2 small, cubed
Uncooked fennel bulb
1 item(s), thinly sliced
Red bell pepper
1 medium, chopped
Onion
1 cup(s), chopped, chopped
Garlic
2 clove(s), minced
Low 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
Fresh basil
¼ cup(s), fresh, leaves
