Weight Watchers Italian Zero Points Soup

• 2 cups escarole, chopped
• 2 garlic cloves, minced
• 1 cup onion, chopped
• 2 cups Baby Spinach
• 2 small zucchini, cubed
• 1 medium red pepper, chopped
• 2 cups fennel bulbs, thinly sliced (one bulb)
• 6 cups vegetable broth
• 28 ounces canned diced tomatoes, preferably fire-roasted
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons fresh thyme, finely chopped
• 1 teaspoon fresh oregano, finely chopped
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil

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.
2. Cover and bring to a boil over high heat.
3. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
4. Stir in salt, black pepper, parsley and basil. Serve.
5. Serving Size: about 1 cup.

garlic, onion, spinach, zucchini, red pepper, fennel bulbs, vegetable broth, tomatoes, red pepper, fresh thyme, fresh oregano, salt, black pepper, fresh parsley, fresh basil

Taken from www.food.com/recipe/weight-watchers-italian-zero-points-soup-291128 (may not work)