Italian-Inspired Vegetable Soup | WW USA

Italian-Inspired Vegetable Soup

Total Time: 50 min
Prep: 30 minCook: 20 minServes: 8Difficulty: 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.

2 cup(s), chopped
Canned diced tomatoes
28 oz, preferably fire-roasted
2 cup(s), baby leaves
Fresh thyme
2 tsp, finely chopped
Uncooked zucchini
2 small, cubed
Fresh oregano
1 tsp, finely chopped
Uncooked fennel bulb
1 item(s), thinly sliced
Crushed red pepper flakes
¼ tsp
Red bell pepper
1 medium, chopped
Table salt
¾ tsp, or to taste
1 cup(s), chopped, chopped
Black pepper
¼ tsp, or to taste
2 clove(s), minced
Fresh parsley
¼ cup(s), chopped
Low sodium vegetable broth
6 cup(s)
¼ cup(s), fresh, leaves

  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.