Recipe: Italian-Inspired Zero-Points Soup (Weight Watchers recipe)

ITALIAN-INSPIRED ZERO-POINTS SOUP

2 cups chopped escarole
2 cloves garlic, minced
1 cup chopped onion
2 cups baby spinach
2 small zucchini, cubed
1 medium red pepper, chopped
2 cups thinly sliced fennel bulb
6 cups vegetable broth
1 (28 oz) can diced tomatoes (preferably fire-roasted)
1/4 tsp crushed red pepper flakes
2 tsp finely chopped fresh thyme
1 tsp finely chopped fresh oregano
3/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil

Put all ingredients except salt, pepper, parsley and basil into a large soup pot; stir to combine. 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.

Makes 12 servings
Serving size = 1 cup

Per Serving (excluding unknown items): 117 Calories; 2g Fat (15.1% calories from fat); 5g Protein; 21g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 1050mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

NOTES : FLEX POINTS PER SERVING: 0
SERVING SIZE: 1 cup

VARIATIONS:
Addition amounts and points for one serving:
- 1 1/2 tablespoon grated Parmesan cheese, 1 pt.
- 2 oz. Cooked chicken sausage, 3 pts.
- 2 tablespoons cooked chickpeas, 1/2 pt.
- 2 tablespoons cooked orzo, 1/2 pt.
- 2 small, store-bought turkey meatballs, 2 pts.

Adapted from source: Weight Watchers