Name: Roasted Garlic And Vegetable Soup with Pasta
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)

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

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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