+2 cups Escarole, chopped
+2 cloves (medium) garlic, minced
+1 cup uncooked onion, chopped
+2 cups fresh Spinach, baby leaves
+2 small uncooked Zucchini, cubed
+1 medium Sweet Red Pepper, chopped
+1 medium uncooked Fennel Bulb, thinly sliced
+6 cups Vegetable Broth
+28oz canned Diced Tomatoes, preferably Fire-Roasted
+1/4 tsp crushed Red Pepper flakes
+2 tsp Thyme
+1 tsp Oregano
+3/4 tsp Salt
+1/4 tsp Black Pepper
+1/4 cup Parsley, chopped
+1/4 cup Basil
Put escarole, garlic, onion, 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 1 cup per serving (10-12 servings).
This has a Weight Watchers PointsPlus Value of 1 per serving.
**I added in 9 small red potatoes, cubed. This changed the PointsPlus Value to 3 per serving.**