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Points
Italian-Inspired
Vegetable Soup
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Total Time: 50 min
Prep: 30 min
Cook: 20 min
Serves: 8
Easy
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Chockfull of vegetables, this is one heck of a bowl of soup. Toss in white beans or chopped shrimp or chicken to bulk up this brothy, nourishing soup for a heartier lunch or dinner. This soup uses a wide mix of vegetables that all cook quickly, which keeps the total time for this recipe on the shorter side for a simmered soup. The mix of fresh herbs give the broth a more complex flavor. You can sprinkle on Parmesan cheese for extra flavor, if you like. Serve each bowl with a piece of French bread to sop up the flavorful broth. | |
Ingredients
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2 cups escarole, chopped
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2 cups fresh spinach, baby leaves
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2 small uncooked zucchini, cubed
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1 medium uncooked fennel bulb, thinly sliced
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1 medium sweet red pepper, chopped
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1 cup uncooked onions, chopped
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2 medium garlic cloves, minced
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6 cups fat-free reduced-sodium vegetable broth
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28 oz canned diced tomatoes, preferably fire-roasted
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2 tsp fresh thyme, finely chopped
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1 tsp fresh oregano, finely chopped
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¼ tsp crushed red pepper flakes
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¾ tsp table salt, or to taste
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¼ tsp black pepper, or to taste
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¼ cup fresh parsley, chopped
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¼ cup fresh basil leaves
Instructions
- 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. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
- Stir in salt, black pepper, parsley and basil. Serve.
- Yields about 1 1/2 cups per serving.
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