This recipe is from Weight Watchers, considered 0 points for those counting! This is an Italian spin on their Garden Vegetable soup.
I am going to make up a batch and perhaps add some browned ground turkey or pasta, to make several different meals.
5-10 oz baby spinach leaves
16 oz of chopped carrots, celery, onions (I use 2 containers of the HEB Fresh Chopped Savory Vegetables)
1 medium garlic clove, minced
4 cups vegetable broth (I used a carton of HEB Central Market Organic vegetable broth)
2 bay leaves
1 T. dried basil
1 tsp. dried oregano
½ tsp. red pepper flakes, crushed
Place all ingredients in slow cooker; cover and cook on high 5 hours.
Remove bay leaves, stir, and serve.
Yields about 8 - 1 Cup servings
Recipe Credit: Weight Watchers and Arrion Rathsack