Made a batch of Italian style vegetable soup, compliments of Simple Start. Perfect for a cold night like tonight.

It’s 23 degrees out and freezing rain is on the way. A perfect night for soup, no? I’m making a vegetable soup following the Simple Start recipe with two additions — spinach and red bell pepper.

I am kicking myself for not buying kale today.  Kale is wonderful in soups. I went with baby spinach and the soup still tastes great.

I made a big batch for the week for a filling, comfy snack (yes, soup is a snack in my book!) during this cold streak.

Vegetable Soup
Net Carbs: 9g
Weight Watchers PlusPoints: 1
Servings: About 10-12

Ingredients

• 1 tbsp. olive oil
• 3 garlic cloves, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• ½ medium yellow onion, diced
• 1/2 red bell pepper, diced
• black pepper and sea salt, to taste
• 2 c spinach
• 2 c low sodium chicken broth
• 3 c water
• 1 can diced tomatoes (low carb)
• fresh basil, chopped
• 1 c whole wheat elbow macaroni

Directions

• Add oil to pot over medium heat; add garlic and simmer until garlic is fragrant, about 1 minute.
• Add carrots, celery and onion, stirring occasionally; add salt and pepper to taste; cook for 10 minutes or until vegetables become soft. About half way through, add the red bell pepper.
• Stir in chicken broth, tomatoes, water and basil; add salt and pepper, if desired.
• Add spinach and pasta; simmer until pasta is cooked.