Weight Watchesrs Italian Style Vegetable Soup

WW Italian Style Vegetable Soup

In my quest to lose some weight, I decided to give this soup a try. 

It is delicious and zero points.  I finally made this soup this week and I couldn't be happier.  I can eat it at 3:00 when I go on my usual snacking binge.  I can eat it before dinner, so I don't eat as much dinner.  I can eat it WHENEVER I WANT!!!  That's right, because its zero points and added benefit, full of vegetables.  I modified the recipe slightly.  I didn't use escarole or fennel and I added green beans and carrots.  Yum!  You can add parmesan cheese for an additional 1 pt.  if you feel like splurging.  It is a little labor intensive with all the chopping, but you will thank yourself the rest of the week. 

	2 cup(s) escarole, chopped
	2 clove(s) (medium) garlic clove(s), minced
	1 cup(s) uncooked onion(s), chopped
	2 cup(s) fresh spinach, baby leaves
	2 small uncooked zucchini, cubed
	1 medium sweet red pepper(s), chopped
	1 medium uncooked fennel bulb(s), thinly sliced
	6 cup(s) reduced sodium vegetable broth
	28 oz canned diced tomatoes, preferably fire-roasted
	1/4 tsp crushed red pepper flakes
	2 tsp fresh thyme, fresh, finely chopped
	1 tsp fresh oregano, finely chopped
	3/4 tsp table salt
	1/4 tsp black pepper
	1/4 cup(s) fresh parsley, fresh, chopped
	1/4 cup(s) basil, fresh, leaves   1 handful of green beans 2 carrots

Instructions

• Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, 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, and simmer, partly covered, for about 10 minutes.
  
• Stir in salt, black pepper, parsley and basil. Serve. Yields about 1 cup per serving.