Wednesday, May 07, 2008

Weight Watchers Italian-Inspired Zero POINTS-Value Soup

Even though it is spring we were still having some cold spells and I got in the mood for soup. I decide to make Weight Watchers Italian-Inspired Zero POINTS-Value Soup. It turns out so yummy. We eat it for days. We eat it as is one time, add left over meat to it another time. We eat it for dinner one night and lunch another day. It is such a versatile soup. Below is the "official" recipe. I think I used just one can of vegetable broth and filled the rest with Trader Joe's Low Sodium Fat Free Chicken broth. I also added some beans to it, which totally ruined the whole zero point concept, but it sure did taste good. Beans are not in the photo because it was a last minute idea.


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


  • 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.

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