Weight Watchers Fresh Vegetable Soup

Ingredients:

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

Instructions:

1. Sauté Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables start to soften.
2. Add Zucchini, Squash, and Bell Pepper:
   • Add the diced zucchini, yellow squash, and bell pepper to the pot. Cook for an additional 5 minutes.
3. Add Tomatoes and Broth:
   • Pour in the can of diced tomatoes with their juice. Add the low-sodium vegetable broth, dried thyme, dried oregano, salt, and pepper. Bring the soup to a boil.
4. Simmer:
   • Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes until all the vegetables are tender.
5. Add Leafy Greens:
   • Stir in the fresh spinach or kale and cook for an additional 2-3 minutes until the greens are wilted.
6. Adjust Seasoning:
   • Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serve:
   • Ladle the fresh vegetable soup into bowls, and garnish with fresh parsley if desired.