Tuesday, January 8, 2013

Italian Veggie Soup (WW 1 pointer)

2 cups escarole, chopped
2 cloves garlic, minced
1 cup onions, chopped
2 cups baby spinach
2 small zucchini, cubed
1 medium red pepper, chopped
2 cups/1 fennel bulb, thinly sliced*
6 cups vegetable broth (I actually used 8 cups broth + 2 cups water)
28 oz can diced tomatoes, preferably fire roasted*
1/4 tsp crushed red pepper flakes
2 tsp fresh thyme, finely chopped
2 tsp fresh oregano, finely chopped
3/4 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil
Additions include (per serving): 1 1/2 Tbl grated cheese; 2 oz cooked chicken sausage; 2 Tbl cooked chickpeas; 2 Tbl cooked orzo; 2 store-bought turkey meatballs

  1. In a large soup pot, place escarole, garlic, onions, spinach, zucchini, red pepper, fennel, veggie broth, diced tomatoes, red pepper flakes, thyme and oregano; and stir to combine.
  2. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
  3. Stir in salt, black pepper, parsley, and basil. Serve.
*I couldn't find fennel bulb at the grocery store, so I actually used Fennel and Red Pepper flavored diced tomatoes instead of Fire Roasted

Serving size: About 1 cup

Weight Watchers: PointsPlus value = 1

Additions include (per serving):
1 1/2 Tbl grated cheese +1
2 oz cooked chicken sausage +3
2 Tbl cooked chickpeas +.5
2 Tbl cooked orzo +.5
2 store-bought turkey meatballs +2

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