Post by marlaoh on Nov 14, 2003 7:16:39 GMT -6
Roasted Garlic & Vegetable Soup
This soup I found in Prevention magazine. It is full of those wonderful antioxidants we keep hearing about. It is really good for you with the whole garlic bulb in there, and it tastes good. This is supposed to be a cold preventing soup and it worked very well for us.
1 garlic bulb, separated and peeled
1 tbsp. olive oil
1 onion, diced
4 cups reduced-fat, reduced-sodium chicken broth
2 cups water
1 red bell pepper, diced
2 carrots, peeled and thinly sliced
1 tbsp. tomato paste
1 tsp. dried basil
1/4 tsp. black pepper
4 cups shredded escarole
1 1/2 cups tiny broccoli florets
1 cup small elbow macaroni
salt (optional)
Grated parmesan cheese (optional)
1. Preheat oven to 400F. Wrap garlic in foil and place in a small casserole. Bake 45 to 50 min. or until soft when squeezed.
2. warm oil in a soup pot over med. heat.Add onions and pepper;saute 5 min. Add broth, water, carrots, tomato paste, basil and black pepper. Bring to a boil. Reduce heat, cover, and simmer 10 min.
3. Remove 1 cup of liquid.Mash garlic into the liquid. stir into the pot.Add escarole and simmer 7 min. Add broccoli, cover, and turn off the heat.
4. Cook macaroni according to package directions. Drain, and stir into the soup. If desired, season with salt and parmesan.Yields about 9 cups.
This soup I found in Prevention magazine. It is full of those wonderful antioxidants we keep hearing about. It is really good for you with the whole garlic bulb in there, and it tastes good. This is supposed to be a cold preventing soup and it worked very well for us.
1 garlic bulb, separated and peeled
1 tbsp. olive oil
1 onion, diced
4 cups reduced-fat, reduced-sodium chicken broth
2 cups water
1 red bell pepper, diced
2 carrots, peeled and thinly sliced
1 tbsp. tomato paste
1 tsp. dried basil
1/4 tsp. black pepper
4 cups shredded escarole
1 1/2 cups tiny broccoli florets
1 cup small elbow macaroni
salt (optional)
Grated parmesan cheese (optional)
1. Preheat oven to 400F. Wrap garlic in foil and place in a small casserole. Bake 45 to 50 min. or until soft when squeezed.
2. warm oil in a soup pot over med. heat.Add onions and pepper;saute 5 min. Add broth, water, carrots, tomato paste, basil and black pepper. Bring to a boil. Reduce heat, cover, and simmer 10 min.
3. Remove 1 cup of liquid.Mash garlic into the liquid. stir into the pot.Add escarole and simmer 7 min. Add broccoli, cover, and turn off the heat.
4. Cook macaroni according to package directions. Drain, and stir into the soup. If desired, season with salt and parmesan.Yields about 9 cups.