Roasted Garlic And Vegetable Soup With Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/stews, Weight watc | 6 | Servings | |
INGREDIENTS
| 1 | Garlic bulb, seperated and | |
| peeled | ||
| 1 | T | 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 | T | Tomato paste |
| 1 | t | Dried basil |
| 1/4 | t | 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
-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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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 26.6mg
Sodium: 3900.8mg
Potassium: 741.8mg
Carbohydrates: 11.2g
Fiber: 2.2g
Sugar: 5.2g
Protein: 18.1g