|1||Garlic bulb; seperated and peeled|
|1 tablespoon||Olive oil|
|1||Red bell pepper; diced|
|4 cups||Reduced-fat; reduced-sodium chicken broth|
|2||Carrots; peeled and sliced|
|1 tablespoon||Tomato paste|
|1 teaspoon||Dried basil|
|¼ teaspoon||Black pepper|
|4 cups||Escarole; shredded|
|1½ cup||Tiny broccoli florets|
|1 cup||Small elbow macaroni|
|Grated Parmesan cheese; (optional)|
1-Preheat the oven to 400 degrees F. Allow garlic to sit for 15 minutes.
Then wrap garlic in foil and place in a small casserole. Bake 45 to 50 minutes or until soft when squeezed. 2-Warm oil in a soup pot over medium heat. Add onions and peppers; saute 5 minutes. Add broth, water, carrots, tomato paste, basil, and black pepper. Bring to a boil. Reduce heat, cover, and simmer 10 minutes. 3-Remove 1 cup of liquid. Mash garlic into the liquid. Stir into the pot. Add escarole and simmer7 minutes. Add broccoli, cover, and turn off the heat. 4-Cook macaroni according tp package directions. Drain, and stir into the soup. If desired, season with salt and Parmesan.
NOTES : Yields about 9 cups.
1½ cups per serving.
Per serving:142 cal 2.9 g Fat ⅖ g Sat Fat 0 mg Chol 2,8 g Fiber 6.7 g Pro 23.9 g Carb 359 mg Sodium Recipe by: Prevention Jan 1998
Posted to EAT-LF Digest by Chris <ckur5@...> on Mar 23, 1999, converted by MM_Buster v2.0l.
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