Weight Watchers Fresh Vegetable Soup

Ingredients:

• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes, undrained
• 6 cups reduced-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 cups chopped fresh spinach or kale
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Sauté Aromatics:
   • In a large pot, sauté the diced onion, carrots, celery, bell pepper, and minced garlic over medium heat until the vegetables are softened.
2. Add Remaining Vegetables:
   • Add the diced zucchini, yellow squash, and chopped green beans to the pot. Stir and cook for a few more minutes.
3. Pour in Broth:
   • Pour in the reduced-sodium vegetable broth and diced tomatoes (with their juices). Add dried thyme, dried oregano, salt, and pepper. Stir to combine.
4. Simmer:
   • Bring the soup to a boil, then reduce the heat to low. Simmer for about 20-25 minutes or until all the vegetables are tender.
5. Add Leafy Greens:
   • Stir in the chopped fresh spinach or kale and cook for an additional 5 minutes until the greens are wilted.
6. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with salt and pepper as needed.
7. Serve:
   • Ladle the fresh vegetable soup into bowls, garnish with fresh parsley if desired, and serve hot.