| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews, Weight watc |
6 |
servings |
INGREDIENTS
| 1 |
|
Garlic bulb; seperated and peeled |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; diced |
| 1 |
|
Red bell pepper; diced |
| 4 |
c |
Reduced-fat; reduced-sodium chicken broth |
| 2 |
c |
Water |
| 2 |
|
Carrots; peeled and sliced |
| 1 |
tb |
Tomato paste |
| 1 |
ts |
Dried basil |
| 1/4 |
ts |
Black pepper |
| 4 |
c |
Escarole; shredded |
| 1 1/2 |
c |
Tiny broccoli florets |
| 1 |
c |
Small elbow macaroni |
|
|
Salt; (optional) |
|
|
Grated Parmesan cheese; (optional) |
INSTRUCTIONS
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 <ckur5@mindspring.com> on Mar 23, 1999,
converted by MM_Buster v2.0l.
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