I was told that there was a mysterious “Zero Point” soup recipe out there… and I figured “hey… I like soup. And I like making soup. And I really like the idea of eating meals that I don’t have to count towards my points!” So I went in pursuit of zero point soup. Turns out there are several, but the “Italian Veggie” sounded best to me so I set to it.
It’s so easy and quick to make. Lots of fresh veggies.
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RECIPE
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This is the original recipe as I found it:
Italian-Inspired Zero POINTS Value Soup
Makes 12 servings
POINTS® value | 0 per serving
Ingredients
- 2 cups escarole, chopped (I used cabbage instead)
- 2 cloves garlic, minced
- 1 cup onions, chopped
- 2 cups baby spinach
- 2 small zucchini, cubed
- 1 medium red pepper, chopped (for allergy reasons, I ommitted this)
- 2 cups fennel bulb, thinly sliced (one bulb)
- 6 cups vegetable broth (I used fat free chicken broth)
- 28 oz canned diced tomatoes, preferably fire-roasted
- 1/4 tsp crushed red pepper flakes (ommitted for obvious reasons)
- 2 tsp fresh thyme, finely chopped
- 1 tsp fresh oregano, finely chopped (I used dry)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped (I went dry due to available ingredients)
- 1/4 cup fresh basil
Instructions
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.
Stir in salt, black pepper, parsley and basil. Serve.
Serving size: about 1 cup
Variations:
They used the POINTS Tracker to calculate the following additions to an individual 1-cup serving:
1 1/2 Tbsp grated parmesan cheese, POINTS value: 1
2 oz cooked chicken sausage, POINTS value: 3
2 Tbsp cooked chickpeas, POINTS value: 0.5
2 Tbsp cooked orzo, POINTS value: 0.5
2 small, store-bought turkey meatballs, POINTS value: 2
