Italian-Inspired Vegetable Soup | WW USA
Italian-Inspired Vegetable Soup
| Total Time: 50 min |
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 | Canned diced tomatoes 28 oz, preferably fire-roasted |
| Spinach 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 |
¼ tsp
1 medium, chopped
¾ tsp, or to taste
1 cup(s), chopped, chopped
¼ tsp, or to taste
2 clove(s), minced
¼ cup(s), chopped
6 cup(s)
¼ cup(s), fresh, leaves
Instructions
- 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.
- Stir in salt, black pepper, parsley and basil. Serve.
- Yields about 1 1/2 cups per serving.