This is a take on the old WW 0 point soup… and is now a staple in my weekly cooking
1/2 large onion, diced
2 carrots, diced
5 celery stalk, diced
2 zucchini, diced with skin on (I used 1 zucchini & 1 yellow squash)
1 red and 1 green pepper, diced
1 14 oz can of stewed tomatoes
2 handfuls of greens (spinach, kale or field greens)
1cup hot water
1 Clove of garlic , diced
1 tbsp EVOO
Heat olive oil in a medium sized saucepan.
Saute onion, carrots & celery.
Add everything but the water, greens & tomatoes, heat for 5 mins.
Add water & tomatoes & bring to a boil – reduce to a simmer. Simmer for 30-45 mins or until carrots are tender. Add in 2 handfuls of kale, spinach or field greens. Turn off heat. Take pot off stove & let soup cool.
Purée to desired consistency.