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Italian-Inspired Zero POINTS-Value Soup Recipe

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This recipe for Italian-Inspired Zero POINTS-Value Soup, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cup escarole, chopped
2 medium garlic clove(s), minced
1 cup onion(s), chopped
2 cup spinach, baby leaves
2 small zucchini, cubed
1 medium sweet red pepper(s), chopped
1 medium fennel bulb(s), thinly sliced
6 cup vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 small 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 parsley, fresh, chopped
1/4 cup basil, fresh, leaves

Directions:
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

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

 

 

 

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