1 large tomato, peeled, seeded, and cut into chunks
1/4 cup packed chopped flat leaf parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
Instructions
Preheat oven to 400. Combine the carrots, garlic, bell pepper, zucchini, celery, leek, green beans, red potatoes and 1 cup of broth in baking dish. Roast until vegetables are fork tender about 30 mins.
Transfer the veges and pan juices to a saucepan. Add Yukon gold potatoes, tomato and the remaining 4 1/2 cups of broth. Bring to a boil. Reduce the heat and simmer, covered, until the soup thickens slightly, about 15 mins. Stir in parsley, salt and pepper,
100 calories per serving
1 WW point
1 g Total fat
791 mg sodium
22 g carbs
4 g fiber
4 g protein
44 mg calcium
Originally Submitted
1/8/2012
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