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

ITALIAN-INSPIRED ZERO POINTS SOUP

2 cups chopped escarole
2 cloves garlic, minced
1 cup onions, chopped
2 cups baby spinach
2 small zucchini, cubed
1 medium red bell pepper, chopped
2 cups fennel bulb, thinly sliced (one 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 ground black pepper
1/4 cup chopped fresh parsley
1/4 cup fresh basil

Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano 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 (1 cup each)
Serving size: 1 cup

Per Serving (excluding unknown items): 117 Calories; 2g Fat (16.4% calories from fat); 6g Protein; 20g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 947mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

Flex points per serving: 0

VARIATIONS:
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.

Source: Weight Watchers