Roasted Garlic and Vegetable Soup with Pasta

Very yummy soup! Good for what ails you! Low cal, easy to make. Recipe came from Prevention Magazine.

• Ready In: 1 hr 15 mins
• Yields: 9 cups

Ingredients

• 1  garlic head, seperated and peeled
• 1  tablespoon olive oil
• 1  onion
• 1  red bell pepper
• 4  cups chicken broth (sodium reduced)
• 2  cups water
• 2  carrots
• 1  tablespoon tomato paste
• 1  teaspoon dried basil
• 1⁄4 teaspoon pepper
• 4  cups  shredded escarole (, I use Kale "or" Spinach)
• 1 1⁄2 cups broccoli, chopped
• 1  cup small shell pasta (shells, macaroni etc)
•  salt (optional)
•  grated parmesan cheese

Directions

1. Preheat oven to 400.
2. Allow garlic to sit for 15 mins.
3. Then wrap garlic in foil and place in a small casserole.
4. Bake 45 to 50 mins or until soft when squeezed.
5. Warm oil in a soup pot over med heat.
6. Add onions and peppers.
7. saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
8. Bring to a boil, reduce heat and cover, simmer 10 mins.
9. Remove 1 cup liquid.
10. Mash garlic into the liquid.
11. Stir into the pot.
12. Add escarole (greens) and simmer 7 mins.
13. Add broccoli, cover and turn off heat.
14. Cook the pasta according to package directions.
15. Drain and stir into the soup.
16. Adjust seasonings.
17. Pour into bowls and pass the parmesan!