Italian-Inspired Vegetable Soup
1
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)
Spinach
2 cup(s)
Uncooked zucchini
2 small
Uncooked fennel bulb
1 item(s)
Red bell pepper
1 medium
Onion
1 cup(s), chopped
Garlic
2 clove(s)
Low sodium vegetable broth
6 cup(s)
Canned diced tomatoes
28 oz
Fresh thyme
2 tsp
Fresh oregano
1 tsp
Crushed red pepper flakes
0.25 tsp
Table salt
0.75 tsp
Black pepper
0.25 tsp
Fresh parsley
0.25 cup(s)
Fresh basil
0.25 cup(s)
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.
3
Yields about 1 1/2 cups per serving.
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