Roasted Garlic And Vegetable Soup with Pasta

6 servings

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Roasted Garlic And Vegetable Soup with Pasta Ingredients

1 Garlic bulb; seperated and	1 ts Dried basil
1 tb Olive oil	1/4 ts Black pepper
1 Onion; diced	4 c Escarole; shredded
1 Red bell pepper; diced	1 1/2 c Tiny broccoli florets
4 c Reduced-fat; reduced-sodium	1 c Small elbow macaroni
2 c Water	Salt; (optional)
2 Carrots; peeled and sliced	Grated Parmesan cheese;
1 tb Tomato paste

Instructions for Roasted Garlic And Vegetable Soup with Pasta

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. 1 1/2 cups per serving. Per serving:142 cal 2.9 g Fat 0.4 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 on Mar 23, 1999, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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