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Italian-Inspired Vegetable Soup Recipe

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This recipe for Italian-Inspired Vegetable Soup, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Courtnay McManus

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped escarole
2 cups chopped fresh baby spinach
2 small zucchini, cubed
1 medium fennel bulb, thinly sliced
1 medium sweet red pepper, chopped
1 cup chopped onion
2 garlic cloves, minced
6 cups reduced-sodium vegetable broth
28 oz canned diced tomatoes, preferably fire roasted
2 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh oregano
1/4 tsp. crushed red pepper flakes
3/4 tsp. table salt or to taste
1/4 tsp. black pepper, or to taste
1/4 cup chopped fresh parsley
1/4 cup fresh basil leaves

Directions:
Directions:
1. Put escarole, spinach, zucchini, fennel, red pepper, onion, garlic, vegetable broth, diced tomatoes, thyme, oregano, and red pepper flakes into a large soup pot. Cover and bring to a boil over high heat.
2. Reduce heat to low and simmer party covered for about 10 minutes
3. Stir in salt, black pepper, parsley, and basil. Serve. Yields about 1 cup per serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
0 WW smart points per serving. I substituted the escarole for more spinach and it came out tasting exactly the same as when I added the escarole.

 

 

 

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