Weight Watchers Italian Zero Points Soup
Weight Watchers Italian Zero Points Soup is a vibrant, guilt-free meal packed with fresh veggies and big, bold flavors. This hearty, low-calorie soup brings together nutrient-rich ingredients like carrots, zucchini, cabbage, and spinach, simmered in a flavorful base of fire-roasted tomatoes and vegetable broth. Seasoned perfectly with Italian herbs, garlic, and optional red pepper flakes for a hint of spice, it’s the ultimate comfort food that fits right into your health goals. Ready in just 45 minutes, this easy one-pot recipe is perfect for meal prep, offering six satisfying servings that can be refrigerated or frozen for busy weeknights. Ideal for those on Weight Watchers or anyone craving a delicious yet wholesome soup, this zero-points dish proves you can indulge in flavor without compromise!
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Recipe Information
Ingredients
- 3 medium, peeled and sliced Carrots
- 2 medium, diced Zucchini
- 1 large, diced Yellow onion
- 4 cloves, minced Garlic
- 14 oz, undrained Canned fire-roasted diced tomatoes
- 6 cups Vegetable broth
- 2 cups, shredded Cabbage
- 2 cups, trimmed and cut into 1-inch pieces Green beans
- 3 cups, fresh Spinach
- 2 tsp Italian seasoning
- 1 tsp, or to taste Salt
- 0.5 tsp, or to taste Black pepper
- 0.5 tsp, optional Crushed red pepper flakes
- 2 tbsp, chopped Fresh parsley
Instructions
Prepare the vegetables by peeling and slicing the carrots, dicing the zucchini and onion, mincing the garlic, shredding the cabbage, and trimming the green beans.
Heat a large pot or Dutch oven over medium heat. Add the diced onion and garlic. Sauté for 3-4 minutes until the onion is soft and translucent.
Add the carrots, zucchini, cabbage, and green beans to the pot. Stir and cook for another 5 minutes to begin softening the vegetables.
Pour in the vegetable broth and the canned fire-roasted diced tomatoes (with their liquid). Stir to combine.
Mix in the Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the vegetables are tender.
Stir in the fresh spinach during the last 2 minutes of cooking. The spinach will wilt quickly.
Taste and adjust seasoning as needed. Sprinkle fresh parsley on top before serving.
Ladle the soup into bowls and enjoy it warm. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.8 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
