Italian-Inspired Zero POINTS-Value Soup

Chockfull of vegetables, this is one heck of a snack. Toss in white beans or chopped shrimp for a heartier soup; sprinkle on Parmesan cheese for extra flavor.*

2 cup(s) escarole, chopped
2 medium garlic clove(s), minced
1 cup(s) onion(s), chopped
2 cup(s) spinach, baby leaves
2 small zucchini, cubed
1 medium sweet red pepper(s), chopped
1 medium fennel bulb(s), thinly sliced
6 cup(s) vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp thyme, fresh, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp table salt
1/4 tsp black pepper
1/4 cup(s) parsley, fresh, chopped
1/4 cup(s) basil, fresh, leaves

Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano 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 cup per serving.

POINTS® Value: 0
Servings: 12