Recipe - Roasted Garlic And Vegetable Soup With Pasta

1 Garlic bulb; seperated and
peeled
1 tablespoon Olive oil
1 Onion; minced
1 Red bell pepper; minced
4 cup Reducedfat; reducedsodium
chicken broth
2 cup Water
2 Carrots; peeled and cut or sliced up
1 tablespoon Tomato paste
1 teaspoon Dried basil
One fourth teaspoon Black pepper
4 cup Escarole; shredded
1 One half cup Tiny broccoli florets
1 cup Small elbow macaroni
Salt; (optional)
Grated Parmesan cheese;
(optional)

1Preheat 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. 2Warm 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. 3Remove 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. 4Cook macaroni according tp package
directions. Drain, and stir into the soup. If desired, season with salt and
Parmesan.

NOTES : Yields about 9 cups.
1 One half 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 EATLF Digest by Chris ckur5@mindspring.com on Mar 23, 1999,
converted by MM_Buster v2.0l.