Weight Watchers Recipe, 0 Smart Points a serving, serving size is 1 cup
Put escarole, spinach, zucchini, fennel, red pepper, onion, garlic, broth, diced tomatoes, thyme, oregano and red pepper flakes 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, black pepper, parsley and basil. Serve.
I wrote this as written, I would oven roast the zucchini, onions, garlic and fennel before adding them to the soup pot.
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 925 | ||
Calories from Fat: 459 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 30.9g | 154 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 194.9mg | 60 % | |
Sodium 1204.3mg | 42 % | |
Potassium 2284.8mg | 60 % | |
Total Carbohydrate 72.9g | 21 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 71.2g | ||
Protein 46.8g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 925
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