Try this Roasted Garlic And Vegetable Soup with Pasta recipe, or contribute your own.
Suggest a better description1-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
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 6 servings | ||
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Calories: 31 | ||
Calories from Fat: 7 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.4mg | 3 % | |
Potassium 265.5mg | 7 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 3.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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