Italian Inspired One Point Plus Value Soup

Ingredients

• 2 cup(s) Escarole chopped
• 2 clove(s) garlic minced
• 1 cup(s) onions chopped
• 2 cup(s) baby spinach
• 1 cup(s) red pepper (medium) chopped
• 2 cup(s) fennel bulb (one bulb) thinly sliced
• 2 small zucchini cubed
• 6 cup(s) vegetable broth
• 28 ounce(s) can diced tomatoes, fire roasted
• 1/4 teaspoon(s) crushed red pepper flakes
• 2 teaspoon(s) fresh thyme finely chopped
• 1 teaspoon(s) fresh oregano finely chopped
• 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) black pepper
• 1/4 cup(s) fresh parsley chopped
• 1/4 cup(s) fresh basil

Preparation

1. Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.



2. Stir in salt, black pepper, parsley and basil. Serve.



3. Serving size: about 1 cup
4. We used the PointsPlus Tracker to calculate the following additions to an individual 1-cup serving:
5. 1 1/2 Tbsp grated parmesan cheese, PointsPlus value: 1
6. 2 oz cooked chicken sausage, PointsPlus value: 3
7. 2 Tbsp cooked chickpeas, PointsPlus value: .5
8. 2 Tbsp cooked orzo, PointsPlus value: .5
9. 2 small, store-bought turkey meatballs, PointsPlus value: 2