Escarole, Zucchini and Sweet Pepper Soup
ingredients
ingredients
method
step-by-step directions

Weight Watchers Italian-Inspired Vegetable Soup

  • 2 cup (s) Escarole (chopped)
  • 2 medium Garlic clove(s) (minced)
  • 1 cup (s) uncooked Onion(s) (chopped)
  • 2 cup (s) fresh Spinach (baby leaves)
  • 2 small uncooked Zucchini (cubed)
  • 1 medium Sweet Red Pepper(s) (chopped)
  • 1 medium uncooked Fennel Bulb(s) (thinly sliced)
  • 6 cup (s) reduced sodium Vegetable Broth
  • 28 ounces canned diced Tomatoes (preferably fire-roasted)
  • 1/4 teaspoon crushed Red Pepper Flakes
  • 2 teaspoons fresh Thyme (finely chopped)
  • 1 teaspoon fresh Oregano (finely chopped)
  • 3/4 teaspoon table Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup (s) fresh Parsley(chopped)
  • 1/4 cup (s) fresh Basil leaves
step-by-step directions
  • 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.
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