Sunday, January 25, 2009

Italian-Inspired Vegetable Soup

This is chock-full of veggies and really delicious! My 2 year old wasn't interested, but my husband, 10 mo. and I all loved it! I served it for dinner and topped it with a little Parmesan cheese. Oh, and the great news: one serving is zero WW points (without the cheese)!

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) chicken broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 small 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


* 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, and parsley. Serve. Yields about 1 cup per serving.

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