Weight Watchers Italian Zero Points Soup Recipe | A Veggie Venture: Weight Watchers Italian Zero Points Soup Recipe

Weight Watchers Italian Zero Points Soup Recipe

One of the three new Weight Watchers zero points soup
Today's Weight Watchers recipe: The new Weight Watchers zero points soup recipe, the 'Italian' soup. The mildest of the new soups, with lots of Italian-style vegetables. Low carb. Weight Watchers 0 points.

For many people who follow the Weight Watchers plan, the zero point soups are like the air we breathe: you don't want to be without! So it's no wonder that Weight Watchers UK developed three new recipes to give some variation to the granddaddy original zero point soup, the Garden Vegetable Zero Point Soup. I loved the Weight Watchers Mexican Zero Point soup and the Asian Zero Point Soup starred Asian vegetables, so yes, it was a good variation too.

This Italian-style soup, hmm, I'm not so sure. It has so many vegetables in it, it should be wonderful. Instead it's mild, no one vegetable really stands out and they don't really meld, either. It actually tasted like diet food, which I suppose in some circumstances is a good thing.
  • To my taste, go for one of my very favorite recipes from A Veggie Venture's first year, when I was cooking a new vegetable recipe every day. Summer Vegetable Stew is based on a country Spanish recipe and does have one point. But it is so much more substantial in flavor and substance -- and is endlessly variable and completely satisfying.

  • Zero point soups aren't hard to make without following a recipe. They're just a pile of non-starchy vegetables cooked in 6 cups of a non-fat broth. It's even easy to convert one-point soups to zero-point soups.

One caveat: for the first time, I didn't use Better Than Bouillon, my favorite broth base. This might make well make a difference.


Hands-on time: 40 minutes
Time to table: 55 minutes
Makes 11 cups

6 cups vegetable broth
1 large onion, chopped
2 cloves garlic, minced
2 small zucchini, chopped
1 fennel bulb, sliced thin
1 red pepper, chopped (I used 3 Italian frying peppers)
1 cup chopped radicchio (see TIPS)
1 cup fresh spinach
28 ounces canned diced tomatoes (I used 3 large fresh tomatoes)
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh thyme, chopped
1 teaspoon fresh oregano, chopped

Kosher salt to taste
Pepper to taste
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh basil

Bring broth to a boil in a large kettle or Dutch oven on MEDIUM HIGH while prepping the vegetables. Add the vegetables through the fresh herbs all at once. Cover and return to a boil. Uncover just a bit and let cook for about 10 minutes. Stir in salt and pepper to taste, then parsley and basil. Serve immediately.

Radicchio is expensive! Substitute red or even green cabbage and call it 'cavolo'.

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Would it change the WW points to make this with chicken broth instead of vegetable broth? And might that boost the flavor profile a bit? (I'm not a huge fan of vegetable broth, perhaps because I've never been able to make one I really like from scratch.)

I think the question is the flavor of the broth itself. I tried a trick (whose?) I've been reading about, just simmering vegetables in water to make a quick broth while chopping the vegetables. I used some leek leaves and some cabbage and lettuce from my 'stock stash' in the freezer but it was decidedly watery. It is possible to make really good vegetable broth, like Light Vegetable Stock and even No-Waste Leek Stock which now, I note, which uses the green parts from five leeks versus the two I made.

But that said, I do think a major difference was salt, which the Better Than Bouillon would add, so would all commercial stocks.

So often, it all comes down to the salt.

I'm a long time reader, but never poster. I wanted to let you know that I have started cooking and love finding recipes on your site. I even amazed myself this weekend by taking some of what you and another site had to make my own Eggplant Lasagna and to my surprise this entirely veggie lasagna turned out great!!

Thanks for all the wonderful posts.

Zero points soup - that seems utterly unattainable in the WW world, never mind the real world. But what do I know? I've never been on WW. A first-rate recipe, no matter who enjoys it. Heart-healthy fare for anyone regardless of diet.

Thanks for the Brussels sprouts comment. I didn't know McGee's take on it, but it doesn't surprise me. We are all full of variously uniquely chemical compositions. Look how many despise cilantro.

Oooh, I see basil as just the garnish and I am already a fan. Delish!

Thank you for posting these recipes. I have made the old stand-by Garden Vegetable soup for years now, and is nice to have some variations. However this is not my favorite. I was unable to find a fennel bulb and had to subsitute red cabbage for the raddichio, and I think that threw it off a bit. I used fat free chicken broth instead of vegetable broth since it was cheaper. I think if I had left out the cabbage and spinach it would have been better. I recommend frozen spinach to save time. I had to take the stems off the baby spinach which took me some time. Although the stems may not bother some.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna