Italian Inspired Vegetable Soup (WW)
Adapted From: Web
Ingredients
2 cup Escarole (chopped)
2 clove Garlic (minced)
1 cup Onion (chopped)
2 cup Spinach (baby leaves)
2 Zucchini (small; cubed)
1 Red Pepper (chopped)
1 Fennel (bulb; thinly sliced)
6 cup Vegetable Broth
28 ounce Diced Tomatoes (canned; preferably fire roasted)
1/4 tsp Red Pepper Flakes
2 tsp Thyme (fresh; finely chopped)
1 tsp Oregano (fresh; finely chopped)
3/4 tsp Salt
1/4 tsp Pepper
1/4 cup Parsley (fresh; chopped)
1/4 cup Basil (fresh; chopped)
Directions
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable brown, 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, simmer partly covered for about 10 minutes.
Stir in salt, pepper, parsley, and basil.
Katie Dishes - Two Thumbs Up!
Terrific flavor!!! A little spicy...but delish! My husband, who normally won't eat something he doesn't know (like half the ingredients in this) told me not to tell him what was in it because he liked it too much.
