Roasted Garlic and Vegetable Soup with Pasta
photo by Crabzilla
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
9 cups
ingredients
- 1 garlic head, seperated and peeled
- 14.79 ml olive oil
- 1 onion
- 1 red bell pepper
- 946.36 ml chicken broth (sodium reduced)
- 473.18 ml water
- 2 carrots
- 14.79 ml tomato paste
- 4.92 ml dried basil
- 1.23 ml pepper
- 946.36 ml shredded escarole (, I use Kale "or" Spinach)
- 354.88 ml broccoli, chopped
- 236.59 ml small shell pasta (shells, macaroni etc)
- salt (optional)
- grated parmesan cheese
directions
- Preheat oven to 400.
- Allow garlic to sit for 15 mins.
- Then wrap garlic in foil and place in a small casserole.
- Bake 45 to 50 mins or until soft when squeezed.
- Warm oil in a soup pot over med heat.
- Add onions and peppers.
- saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
- Bring to a boil, reduce heat and cover, simmer 10 mins.
- Remove 1 cup liquid.
- Mash garlic into the liquid.
- Stir into the pot.
- Add escarole (greens) and simmer 7 mins.
- Add broccoli, cover and turn off heat.
- Cook the pasta according to package directions.
- Drain and stir into the soup.
- Adjust seasonings.
- Pour into bowls and pass the parmesan!
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Reviews
-
This is a bit of a strange review because I did leave out two ingredients Kale & Broccoli however I checked with Meowna before posting this review & the picture she said please go ahead & post. The soup was delicious, the roasted garlic gave it a mellow warm flavor. I love Kale & broccoli in soup but did have them on hand so went ahead without them. I will make this soup again with all the ingredients but it was delicious even without them. Thanks Meowna for a cold day heart warmer
RECIPE SUBMITTED BY
Leona L.
Canada
Mom of 4. I enjoy decorating, cooking, gardening, reading and family time. My favorite cookbook is Betty Crocker's 40th anniversary edition Cookbook.