Roasted Garlic & Vegetable Soup

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Roasted Garlic & Vegetable Soup

 

1 garlic bulb, separated and peeled

1 Tbsp. olive oil

1 onion, diced

4 cups 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)

 

Preheat oven to 400º F. 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 medium heat. Add onions and pepper; sauté 5 minutes. Add

broth, water, carrots, tomato paste, basil and black pepper. Bring to a

boil. Reduce heat, cover, and simmer 10 mins. Remove 1 cup of liquid.

Mash garlic into the liquid. stir into the pot. Add escarole and simmer

7 mins. Add broccoli, cover, and turn off the heat.Cook macaroni

according to package directions. Drain, and stir into the soup. If

desired, season with salt and parmesan.Yields about 9 cups.