Dinner

"I made slight changes to the original recipe but it's still only 1 point and if you like lots of veggies you will love this!"

Italian Vegetable Soup 1 point per serving (Weight Watchers)

·        2 clove(s) (medium) garlic, minced

·        1 cup shallots or green onions, chopped  

·        2 cups spinach, baby leaves    

·        2 small zucchini, cubed

·        1 medium sweet red pepper, chopped 

·        2 lg. diced tomatoes  

·        1 small can black olives diced

·        6 cup(s) vegetable broth

·        1/4 tsp crushed red pepper flakes (optional)

·        2 tsp thyme, fresh, fresh, finely chopped

·        1 tsp fresh oregano, finely chopped

·        3/4 tsp table salt

·        1/4 cup(s) parsley, fresh, chopped

·        1/4 cup(s) basil, fresh, leaves   

Instructions
Put garlic, onions, spinach, zucchini, red pepper, 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, parsley and basil. Serve. Yields about 1 cup per serving. 
• You may sprinkle 1 teaspoon of Parmesan cheese on top and serve with 4 wheat crackers for an extra point