Roasted garlic and vegetable soup with pasta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic bulb; seperated and peeled | |
| 1 | tablespoon | Olive oil |
| 1 | Onion; diced | |
| 1 | Red bell pepper; diced | |
| 4 | cups | Reduced-fat; reduced-sodium chicken broth |
| 2 | cups | Water |
| 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 |
| Salt; (optional) | ||
| Grated Parmesan cheese; (optional) | ||
Directions
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.